Name: Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries
Yield: 12 to 16 Servings
Ingredients: 2 1/2 cups sugar; 1 1/2 cups water; 3 cups sliced seeded kumquats (about 1 pound); 2 cups fruity red wine (such as Syrah); 2 cups sugar; 12 ounces fresh or frozen cranberries; 1 cup extra stout (such as Guinness); 1 cup mild-flavored (light) molasses; 1 1/2 teaspoons baking soda; 2 cups all purpose flour; 2 tablespoons ground ginger; 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cardamom; 3 large eggs; 1/2 cup sugar; 1/2 cup (packed) dark brown sugar; 3/4 cup vegetable oil; 1 tablespoon minced peeled fresh ginger; 3 8-ounce containers mascarpone cheese* (3 cups); 3 cups chilled heavy whipping cream; 1 1/2 cups powdered sugar; 3 tablespoons Grand Marnier or other orange liqueur; 4 teaspoons finely grated orange peel

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