Fruitcake Trifle
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Egg1 tsp
Pure Vanilla Extract3 cup
All-Purpose Flour1 tsp
Cinnamon3 tsp
Baking Powder1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Hazelnut2 tbsps
Cornstarch1 cup
Milk (1 percent)1
Egg Yolk2 tbsps
Dried Cherry (chopped)2 tbsps
Dried Pineapple (chopped)2 tbsps
Dried Apricot (chopped)Directions:
1
Heat oven to 350°F
2
In a bowl, mix 1/2 cup sugar and butter until smooth and creamy
3
Mix in egg and vanilla extract until well combined
4
In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves
5
Add half of dry ingredients to butter-egg mixture; mix until just combined
6
Add yogurt; mix until just combined
7
Add remaining half of dry ingredients; mix until just combined
8
Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles
9
Bake until a toothpick comes out clean, about 35 minutes
10
Flip cake onto a wire rack and let cool completely
11
Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes
12
Place nuts in a clean towel; rub gently to remove skins; chop
13
In a small saucepan, whisk cornstarch into milk until fully dissolved
14
Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat
15
In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum
16
Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes
17
Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely
18
Tear cake into chunks
19
In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers
20
Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving
21
Heat oven to 350°F
22
In a bowl, mix 1/2 cup sugar and butter until smooth and creamy
23
Mix in egg and vanilla extract until well combined
24
In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves
25
Add half of dry ingredients to butter-egg mixture; mix until just combined
26
Add yogurt; mix until just combined
27
Add remaining half of dry ingredients; mix until just combined
28
Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles
29
Bake until a toothpick comes out clean, about 35 minutes
30
Flip cake onto a wire rack and let cool completely
31
Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes
32
Place nuts in a clean towel; rub gently to remove skins; chop
33
In a small saucepan, whisk cornstarch into milk until fully dissolved
34
Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat
35
In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum
36
Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes
37
Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely
38
Tear cake into chunks
39
In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers
40
Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving