Tropical Fruit Trifle
Cheri Clotiaux Stringer (originally from
Caribbean cooking class at Faraday’s Kitchen Store)
Yield: 12 servings
Tropical Lime Poundcake
2 cups self-rising flour
1 cup granulated sugar
3 Tbsp oil
3 Tbsp butter, softened
4 egg whites
1/4 cup fresh-squeezed lime juice
1 Tbsp lime zest
1 tsp vanilla
3/4 cup buttermilk (or add 1 Tbsp lemon juice to 1 cup milk)
Fruit
5 cups assorted tropical fruit cubed
3 Tbsp sugar
1/3 cup Cointreau, other orange liqueur, or Amaretto
Filling
1 (3.4oz) box lemon pudding, prepared
Zest of 1 lemon
1 small container Cool Whip
Poundcake: Preheat oven to 350˚F and spray a loaf pan with non-stick cooking spray. With a mixer, beat sugar, oil and butter together in a large bowl. Add the egg whites one at a time, beating well after each addition. Beat in the lime juice, zest and vanilla.
Pudding: Mix pudding according to package directions. Fold in the zest of one lemon and 1 cup of Cool Whip. Cover and chill for 15 minutes.
Caribbean cooking class at Faraday’s Kitchen Store)
Yield: 12 servings
The chef/teacher of the class just used a store-bought pound cake in the class, but I searched on the internet for something more fitting for a Caribbean meal and found this Lime Poundcake recipe. (July 2006)
Tropical Lime Poundcake
2 cups self-rising flour
1 cup granulated sugar
3 Tbsp oil
3 Tbsp butter, softened
4 egg whites
1/4 cup fresh-squeezed lime juice
1 Tbsp lime zest
1 tsp vanilla
3/4 cup buttermilk (or add 1 Tbsp lemon juice to 1 cup milk)
Fruit
5 cups assorted tropical fruit cubed
3 Tbsp sugar
1/3 cup Cointreau, other orange liqueur, or Amaretto
Filling
1 (3.4oz) box lemon pudding, prepared
Zest of 1 lemon
1 small container Cool Whip
Poundcake: Preheat oven to 350˚F and spray a loaf pan with non-stick cooking spray. With a mixer, beat sugar, oil and butter together in a large bowl. Add the egg whites one at a time, beating well after each addition. Beat in the lime juice, zest and vanilla.
Mix in the flour alternately with the 3/4 cup of buttermilk. Blend until just combined and pour into the loaf pan.
Bake for 45-60 minutes or until toothpick comes out clean and the top is golden brown. Start checking the cake for doneness after 40 minutes, so as not to overcook. Cool in pan for 20 minutes and remove from pan and cool completely on a rack.
Pudding: Mix pudding according to package directions. Fold in the zest of one lemon and 1 cup of Cool Whip. Cover and chill for 15 minutes.
Cut cake into small chunks and place in the bottom of a trifle bowl. Layer 1/2 the fruit on top of the cake and top with 1/2 pudding mixture. Repeat layering. Top with whipped cream or use remaining Cool Whip and garnish with fresh fruit. Chill well (at least one hour) before serving.
NOTE: Rather than use a trifle bowl, I prepared individual desserts using balloon wine glasses or you could use any clear glass as a container. Makes a really beautiful presentation. I like to garnish mine with mint leaves.