Cherry Cranberry Trifle

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.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

- News Canada