Pound Cake:

• 2 cups (500 ml) Five Roses All Purpose Flour

• 1 tbsp (15 ml) baking powder

• pinch salt

• 1 cup (250 ml) unsalted butte"> Restaurant Guide and Food & Drink Article

  Pound Cake:

  • 2 cups (500 ml) Five Roses All Purpose Flour

  • 1 tbsp (15 ml) baking powder

  • pinch salt

  • 1 cup (250 ml) unsalted butte" /> Restaurant Guide and Food & Drink Article

    Pound Cake:

    • 2 cups (500 ml) Five Roses All Purpose Flour

    • 1 tbsp (15 ml) baking powder

    • pinch salt

    • 1 cup (250 ml) unsalted butte">
      Restaurant Guide

      Cherry Cranberry Trifle - Restaurant Guide and Food & Drink Article

      Cherry Cranberry Trifle
      

      
      

      Another Restaurant Guide and Food & Drink Article

      
      

      
      

      
      

      
      

      Pound Cake:
      

      
      
      

      
      

      2 cups (500 ml) Five Roses All Purpose Flour
      

      
      

      1 tbsp (15 ml) baking powder
      

      
      

      pinch salt
      

      
      

      1 cup (250 ml) unsalted butter
      

      
      

      1 cup (250 ml) sugar
      

      
      

      4 eggs
      

      
      

      1-2 tsp (5-10 ml) grated orange zest
      

      
      

      
      

      Filling:
      

      
      
      

      
      

      1 can (300 ml) condensed milk
      

      
      

      1-1/2 cups (375 ml) cold water
      

      
      

      1 pkg. (102 g) vanilla instant pudding mix
      

      
      

      1 container (1 L) frozen, light whipped topping, thawed
      

      
      

      1 pound cake, cut into cubes (recipe above)
      

      
      

      1 can (540 ml) cherry cranberry pie filling
      

      
      

      
      

      Pound Cake: Grease and line a 9" x 5" (2 L) loaf pan with parchment paper. Combine flour, baking powder and salt; set aside. Cream butter with sugar; beat in eggs, one at a time. Beat in orange zest. Fold flour into batter, 1/3 at a time. Spread into pan. Bake in a 350ºF (180ºC) oven for
      

      
      

      50-55 min. Cool completely. Cut pound cake into cubes.
      

      
      

      Filling: Combine condensed milk and water. Add pudding mix; beat about 2 min. Chill until thickened, about 15-20 min. Fold in whipped topping. Spoon 1/3 of the pudding toping. Spoon 1/3 of the pudding mixture into 12-cup (3 L) glass serving bowl. Top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat layering, ending with pudding mixture. Cover and chill at least 4 hours.