In a large saucepan over medium high heat, add ¼ cup sugar and ¼ cup water. Bring to a boil for 2-3 minutes. Add the cranberries and thinly sliced oranges and stir for 1 minute.

Use a slotted spoon to remove the cranberries and oranges to a bowl with the remaining sugar. Toss to coat then place on a parchment paper line plate to set for 1-2 hours.

Preheat oven to 350F. Line a rimmed 9x13” baking pan with parchment paper.

In a large bowl, combine the flour, granulated cane sugar, brown sugar, cocoa powder, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Mix well.

Make a well in the center to add the eggs. Lightly beat the eggs for 30 seconds.

Add the oil, buttermilk, molasses, hot water, and vanilla. Mix all together just until combined.

Transfer the batter to the prepared baking dish.

Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean.

Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

In the bowl of a stand mixer, combine the egg whites and sugar. Place over a small saucepan filled with 1-2” of boiling water. Whisk the egg whites until the sugar has completely dissolved, about 3-4 minutes.

Carefully transfer the bowl to the stand mixer fitted with the whisk attachment. Beat for 1-2 minutes on LOW speed, then 5-6 minutes on HIGH speed, until stiff peaks.

Slice the gingerbread chocolate cake into bite-sized pieces, then add half to the bottom of the trifle followed by half of the swiss meringue frosting. If desired, add half of the candied cranberries. Repeat with one more layer of each, garnishing the top with the candied cranberries and oranges.

Enjoy with BUBBL’R Cranberry Grapefruit Sparkl’r for a complementary drink!