Blood Orange Pound Cake Trifle

Blood Orange Pound Cake Triffle

This pound cake trifle has sweet slices of blood orange topped with candied blood orange peel. Besides being a sweet-tart confection that’s perfect for nibbling, Candied Blood Orange Peel makes a lovely garnish for desserts and salads.

Blood Orange Pound Cake Trifle
Makes 10 to 12 servings
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  1. 1 cup butter, softened
  2. 1¾ cups sugar, divided
  3. 1 tablespoon blood orange zest
  4. 3 large eggs
  5. 1 cup blood orange juice, divided
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. ¼ teaspoon salt
  9. 4 blood oranges, peeled and sectioned
  10. 3 cups prepared whipped cream
  11. Garnish: Candied Blood Orange Peel (recipe follows)
  1. Preheat oven to 325°. Grease and flour a 10-cup Bundt pan.
  2. In a large bowl, beat butter, 1½ cups sugar, and zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in 6 tablespoons blood orange juice.
  3. In a medium bowl, stir together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until smooth. (Batter will look slightly curdled.) Pour batter into prepared pan. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely on a wire rack.
  4. In a small saucepan, combine remaining 10 tablespoons blood orange juice and remaining ¼ cup sugar. Cook over medium heat, stirring often, until sugar dissolves; remove from heat, and cool completely.
  5. Cut cake into 1-inch cubes. Arrange one-third of cake cubes in bottom of a large trifle bowl. Drizzle with one-third of blood orange juice mixture, and sprinkle with one-third of orange sections. Spread 1 cup whipped cream over orange sections. Repeat layers twice. Garnish with Candied Blood Orange Peel, if desired. Cover and chill until ready to serve.
Paula Deen Magazine
Candied Blood Orange Peel
Makes about 1 cup
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  1. 1 cup thinly sliced blood orange peel
  2. 2 cups sugar, divided
  3. ¾ cup water
  1. In a medium saucepan, place orange peel, and add water to cover. Bring to a boil; cook for 2 minutes. Drain and repeat procedure two more times. Set peel aside.
  2. In saucepan, place 1 cup sugar and ¾ cup water. Cook over medium heat, stirring often, until sugar dissolves. Stir in orange peel; reduce heat to low, and cook for about 2 hours or until peel is translucent.
  3. Drain orange peel; reserve syrup for another use. Toss peel with remaining 1 cup sugar, and lay strips flat on a baking sheet. Let stand until dry. Store in an airtight container in a cool, dark place for up to 1 month.
  1. Use a sharp knife to peel the oranges, leaving behind as much white pith as possible.
Paula Deen Magazine