Make the Gingerbread Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the butter and brown sugar until fluffy. Add the molasses and egg, mixing until smooth.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined.
5. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Prepare the Cranberry Sauce

1. Combine Ingredients: In a medium saucepan, combine cranberries, sugar, water, and orange zest.
2. Cook: Bring to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10 minutes.
3. Cool: Set aside to cool completely.

Prepare the Vanilla Pudding

1. Mix: Whisk the pudding mix and milk together in a bowl until thickened, about 2 minutes.
2. Chill: Refrigerate until ready to use.

Whip the Cream

1. Beat Ingredients: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Trifle

1. Layer Gingerbread: Cut the gingerbread cake into cubes. Place a layer of cubes at the bottom of a trifle dish or individual glasses.
2. Add Cranberry Sauce: Spoon a layer of cranberry sauce over the gingerbread.
3. Pudding Layer: Spread a layer of vanilla pudding over the cranberries.
4. Repeat Layers: Repeat the layers until you’ve used all the ingredients, finishing with a generous dollop of whipped cream on top.
5. Garnish: Sprinkle with crushed gingerbread cookies, cranberries, or a dusting of cinnamon.