Dreaming of Gingerbread

Left: Our Gingerbread-Pear Trifle is surrounded by little wrapped presents. Right: Our Gingerbread Bundt Cake is dressed with sugared rosemary and cranberries, set to look like holly.Gingerbread Bundt Cake and Gingerbread-Pear Trifle

Pools of buttermilk graze crowned with laurels of sugared rosemary and cranberries draw the eye to Gingerbread Bundt Cake. Its versatile batter also serves as the foundation for Gingerbread-Pear Trifle. Beneath white chocolate curls, layers of cake, caramelized Bosc pears, and white chocolate cream await.

Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development Laura Crandall and Tricia Manzanero
Food Styling Kellie Kelley

To see more gingerbread delights, see “Dreaming of Gingerbread” in the November/December 2020 issue, as seen at victoriamag.com.

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