Ingredients and Weight:
- 1 box gingerbread cake mix
- 1 cup eggnog
- 1/2 cup melted butter
- 1/2 cup confectioners' sugar
- 1 cup heavy cream
- 1/4 cup grated nutmeg
- 1/4 cup chopped candied ginger
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Prepare the gingerbread cake according to the box instructions.
- While the cake is baking, whisk together the eggnog, melted butter, and confectioners' sugar in a medium bowl.
- Whip the heavy cream until stiff peaks form.
- Crumble the gingerbread cake into a large trifle bowl or individual serving glasses.
- Layer the eggnog mixture, whipped cream, nutmeg, candied ginger, walnuts, and raisins over the gingerbread.
- Repeat the layers until all ingredients are used up.
- Refrigerate for at least 4 hours before serving.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Rich and creamy
- Spiced with nutmeg and ginger
- Perfect for holiday gatherings
- Easy to prepare and customizable to taste
User Comments:
- "This trifle was a hit at my Christmas party! It's so delicious and festive." - Sarah
- "I love the combination of eggnog and gingerbread. It's the perfect holiday treat." - Mary
- "This trifle is so easy to make and looks so impressive. I'll definitely be making it again." - John
Special Precautions and Tips:
- If you don't have any candied ginger, you can use crystallized ginger instead.
- To make the trifle ahead of time, prepare it up to the point of refrigerating. Then, refrigerate for up to 2 days before serving.
- If you don't have a trifle bowl, you can use individual serving glasses or a large clear bowl.
