Cherry Cranberry Trifle

Pound Cake: 2 cups (500 ml) Five Roses All Purpose Flour 1 tbsp (15 ml) baking powder pinch salt 1 cup (250 ml) unsalted butter 1 cup (250 ml) sugar 4 eggs 1-2 tsp (5-10 ml) grated orange zest

Filling: 1 can (300 ml) condensed milk 1-1/2 cups (375 ml) cold water 1 pkg. (102 g) vanilla instant pudding mix 1 container (1 L) frozen, light whipped topping, thawed 1 pound cake, cut into cubes (recipe above) 1 can (540 ml) cherry cranberry pie filling

Pound Cake: Grease and line a 9" x 5" (2 L) loaf pan with parchment paper. Combine flour, baking powder and salt; set aside. Cream butter with sugar; beat in eggs, one at a time. Beat in orange zest. Fold flour into batter, 1/3 at a time. Spread into pan. Bake in a 350