Gingerbread & Pumpkin Trifle

Gingerbread
from Gramercy Tavern/Claudia Fleming

1 cup Guinnus Stout
1 cup dark molasses
1/2 teaspoon baking soda
3 cups flour
1 1/2 teaspoons baking powder
2 tablespoons ginger
1 teaspoon cinnamon
1/4 tespoon cloves
1/4 teaspoon nutmeg
pinch cardamom
3 large eggs
1 cup packed brown sugar
1 cup sugar
3/4 cup oil

Heat oven to 350 and butter/floud bundt pan.

Bring beer and molasses to a boil in a large saucepan and remove from heat.  whisk in baking soda then cool.

Sift together the flour, baking powder and spices in a large bowl.  Whisk eggs and sugars.  Whisk in oil then molasses mixture.  Add to flour mixture and whisk just until combined.

Pour into pan & rap on counter to eliminate air.  Bake about 50 minutees or until tests done.  Cook completely.
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2 boxes of intant vanilla pudding
3 1/3 cups eggnog
1/4 teaspoon nutmeg

Whisk togehter & set aside.

Whip 1 pint of heavy cream and gently fold into the pudding.  Set aside.
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Whip 1 1/2 pints of heavy cream sweetened with 3 tablespoons sugar and 1 teaspoon vanilla.  Set aside.
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1 Jar pumpkin butter.
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In a trifle bowl layer gingerbread, 1/4 cup pumpkin butter, 1/3 pudding mixture and 1/3 whipped cream.  Continue until there are 3 layers in the bowl.  The top layer should be whipped cream.  Garnish with crystalized whipped cream, drizzled pumpkin butter and cake crumbs (you can even toast these until they're browned and crispy).