Ingredients

Gingerbread Cake
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel

1. Position rack in center of oven and preheat to 350 degrees F.
2. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
3. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat the butter and sugar on high speed, scraping the bottom and sides of the bowl a few times, until light and fluffy, about 5 minutes.; Beat in the eggs, 1 at a time, scraping the bowl a few times. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. 4. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.

Lemon Curd Filling
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks

Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar or more depending on the sweetness of the berries
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
Assemble
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving. Or layer the gingerbread cubes, curd, sauce, whipped cream into large individual goblets.

Description

Gingerbread Cake Nonstick Vegetable Oil Spray 3 Cups All-purpose Flour 2 Tablespoons Ground Ginger 2 Teaspoons Baking Soda 1 1/4 Teaspoons Ground Cinnamon 3/4 Teaspoon Ground Cloves 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 3 Tables

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