Spice and Caramel Trifle

White Spice Pound Cake

Vanilla Spice Pudding

1 cup heavy cream, whipped to firm peaks

Caramel Sauce (from Joy of Cooking)

1 cup sugar

1/4 cup water

4 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

2 teaspoons vanilla

Pinch of salt

Place the sugar in a small, heavy saucepan. Add water evenly. Set pan over medium-high heat and swirl gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the pan tightly, and boil the syrup for 2 minutes. Uncover the pan and continue to boil the syrup until it begins to darken around the edges. Swirl the pan until the syrup turns deep amber.

Remove from the heat and add butter. Beat gently until incorporated. Stir in the heavy cream, vanilla, and salt.

To assemble trifle...

Cut cake into 1-inch cubes. Put half the cake pieces in bottom of glass bowl, then drizzle with half caramel sauce. Top with half of the pudding, and then repeat with remaining cake, sauce, and pudding. Spoon whipped cream onto the top.

Serves about 8.