Harvest trifle

Cake

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter.
3. Beat in the egg, and mix in the molasses.
4. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
5. Blend into the creamed mixture.
6. Stir in the hot water. Pour into the prepared pan.
7. Bake 45-60 minutes in the preheated oven, until a knife inserted in the center comes out clean.
8. After cooled, slice in small 1 inch cubes.

Vanilla Filling
1. Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white.
2. Mix this strained egg mixture into the remaining milk in a sauce pan.
3. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer.
4. Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.
5. Pour into container, cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until chilled

Pumpkin Cream
1. Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
2. Simmer over medium heat for 5 minutes. Cool fully.
3. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture

Caramel
1. Combine sugar, butter, buttermilk and corn syrup, baking soda in a large saucepan over medium heat.
2. Bring to a low boil, stirring constantly.
3. Reduce heat and simmer for 5 minutes (continue to stir!) until all sugar has dissolved.
4. Remove from heat and stir in vanilla and cinnamon if desired.

Assembly:
1. Spread 1/2 cake pieces on bottom of trifle bowl
2. Spread 1/2 pudding on top of cake pieces
3. Drizzle 1/2 caramel
4. Spread 1/2 cream on pudding
5. Repeat ending with cream
6. Garnish top layer with chocolate chips or chopped pecans (optional)
7. Cover and Refrigerate at least 3 hours, overnight is best!