Cranberry Trifle With Pumpkin Butter Cake

INGREDIENTS

INSTRUCTIONS

In a small saucepan, sprinkle unflavored gelatin over cold water. Let
stand 1 minute. Stir over low heat until gelatin is completely
dissolved, about 3 minutes. In medium saucepan, combine egg yolks,
sugar and salt. With wire whisk, beat mixture until very thick. In
small saucepan, heat milk just to boiling point; whisk in egg  mixture.
Cook egg mixture over low heat, whisking constantly, until  mixture
thickens like a light custard. Remove from heat; stir in  gelatin.
Transfer mixture to a large bowl; stir in prepared cranberry  compote;
chill until mixture mounds, about 1 hour. Whip heavy cream;  reserve
1/2 cup for garnish. Fold remaining cream into cranberry  mixture. If
desired, sprinkle cake with brandy, then spread with  preserves.  To
assemble, place one cake layer in the bottom of a 3-quart glass  bowl,
then spoon on half of the cranberry mixture. Top with remaining  cake
layer, then spoon on remaining cranberry mixture. Garnish with
reserved whipping cream.  PUMPKIN CAKE: In a large bowl with an
electric mixer, beat 1 3/4 cups  all-purpose flour, 1 1/4 cups sugar, 2
1/2 teaspoons baking powder, 1  teaspoon pumpkin pie spice, 1/2
teaspoon salt, 1/3 cup softened  butter and 2/3 cup milk for 2 minutes.
Add 1 egg and an additional  1/3 cup milk; beat 2 minutes. Fold in 1/2
cup pumpkin puree. Pour  into a greased 9-inch round cake pan. Bake in
a 375-degree oven for  35 minutes or until toothpick inserted in center
comes out clean.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 4977
Calories From Fat: 1805
Total Fat: 204.6g
Cholesterol: 1836.7mg
Sodium: 3731.2mg
Potassium: 1741.3mg
Carbohydrates: 703.8g
Fiber: 18g
Sugar: 503.2g
Protein: 69.1g