Ingredients- Cranberry Layer
• 24 oz/680 g fresh cranberries
• 11/2 cups/375 mL water
• 1 cup/250 mL sugar
• 1 tsp/5 mL Watkins Organic Ground Cinnamon
• 1/2 tsp/2.5 mL Watkins Organic Ground Nutmeg
• 1/4 tsp/1.25 mL Watkins Organic Ground Cloves
• 1 tsp/15 mL Watkins All Natural Original Gourmet Baking
Vanilla®

Ingredients - Custard Layer
• 1 1/3 cups/330 mL sugar
* 3 tbsp/45 mL cornstarch
• 1/4 tsp/1.25 mL salt
• 4 1/2 cups/1,125 mL 2% milk
* 9 egg yolks
1 tbsp/15 mL Watkins All Natural Original Gourmet
Baking Vanilla*
* 1 tbsp/15 mL butter

Ingredients - Plain Loaf Cake 
• 31/2 cups/875 mL all-purpose flour 
• 4 tsp/20 ml baking powder
• 1 cup/250 mL butter, softened
• 1 tsp/5 ml Watkins Mediterranean Sea Salt Grinder, freshly ground
• 2 oups/500 ml sugar
• 6 eggs
• 2 tsp/10 ml Watkins All Natural Original Gourmet
Baking Vanilla®
​
Directions Plain Loaf Cake
In a large bowl, mix together flour, baking powder, and salt. Set aside. In an electric mixer, cream butter thoroughly. Add sugar to butter and beat until smooth. Add egg yolks one at the time and beat.
Reduce speed to slow and add Watkins All Natural Original Gourmet Baking Vanilla® and milk to mixture beat until smooth. Slowly add dry ingredients. Beat until smooth.
Lightly grease and flour two loaf pans. Pour half of the mixture in one pan and half in the second. Bake for 30 minutes in preheated 350°F/180°C oven. Check with a toothpick and bake until clean. Remove from oven and cool before cutting.
Cranberry Layer
Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely before assembling the trifle (instructions below).
Custard
Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring. Whisk egg yolks in a small bowl. Slowly add eggs to hot milk mixture while whisking. Stir over medium heat until thick and bubbly. Let boil 2 minutes. Remove from heat and stir in butter and vanilla. Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled before assembly.
Assembly
Use in Glass Trifle Dish or Large Glass Bowl Cut loaf cake into bite-sized cubes. Place half of the cake cubes on the bottom of a trifle bowl. Top cake cubes with half of the cranberry mixture and half of the custard. Repeat layers. Top with whipped cream, candied cranberries, and nuts.
Preheat the oven to 350°F/180°C
Two 8x4-inch/20x10-cm Loaf Pans – lightly greased
Glass Trifle Dish or large glass bowl

​The Ultimate Guide to Homemade Gingerbread Cookies
Nothing says the holidays quite like the warm, spiced aroma of freshly baked gingerbread cookies! These classic treats bring back childhood memories of festive baking, decorating with icing, and indulging in their delightful blend of sweetness and spice. Whether you're making them for a holiday gathering, as gifts, or just to enjoy with a cup of hot cocoa, gingerbread cookies are a must-have during the season.
A Brief History of Gingerbread CookiesGingerbread has a long and rich history that dates back to ancient times. The origins of gingerbread can be traced to Greece and China, where ginger was used for medicinal and culinary purposes. By the 16th century, Queen Elizabeth I is credited with popularizing the decorative gingerbread men we know today, presenting them as gifts to visiting dignitaries. Over time, gingerbread evolved into a beloved holiday tradition around the world.

​Tips for Perfect Gingerbread Cookies

• Chill the Dough: Chilling the dough helps it firm up, making it easier to roll and cut.
• Don’t Overbake: Bake until just set—overbaking can make them too hard.
• Store Properly: Keep them in an airtight container to maintain freshness.

Gingerbread cookies are more than just a holiday dessert—they're a festive tradition filled with warmth and joy. Whether you're baking with loved ones or gifting them to friends, these spiced cookies are sure to bring smiles all around. Happy baking and happy holidays!
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Have a favorite gingerbread cookie memory or tip? Share it in the comments below!

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