Chambord Berry Trifle

Ingredients

Instructions

1. 1

2. 2

   Preheat oven to 350º F. Grease and flour two 9-inch loaf pans.

3. 3

   In a stand mixer fitted with a whisk, cream butter and shortening together until light and fluffy; gradually add in the sugar. Add the eggs, one at a time, beating well after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk. Mix in vanilla. Pour into two greased and floured pans and bake for 1 hour and 15 minutes to 1 1/2 hours, until a toothpick inserted in the center of each cake comes out clean.

4. 4

   Cool for 10 minutes. Run a sharp knife around the sides of the pans, and flip upside down onto a cooling rack. Cool completely.

5. 5

6. 6

   Remove crusts from 1 1/2 pound cakes. Cut into 1-inch cubes.

7. 7

   Rinse, clean, and dry fruit, keeping separate.

8. 8

   Whip whipping cream in a chilled metal bowl and beat in sugar and Chambord to taste. (You will put 3 layers of whipping cream in the trifle and top it with a large central dollop--divide accordingly.)

9. 9

   Fill the bottom of a trifle dish with the blueberries. Make sure this layer and all subsequent layers are pushed firmly up against the sides of the trifle dish so that each layers is visible. Top with a layer of whipped cream and then pound cake using 1/3 of the cubes. Drizzle pound cake with Chambord. Top with a layer of raspberries. Top with a layer of whipped cream, then another 1/3 of the pound cake, drizzled with Chambord. Finally, add layers of 3 c. blackberries, whipping cream, and the remaining cake, drizzled with Chambord. Top with a sizable central dollop of the whipped cream and garmish with the remaining cup of blackberries.

10. 10

    Shake powdered sugar over the top of the trifle through a fine strainer.