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Fruitcake Trifle

 Fruitcake Trifle
The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle.—
12 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 Apricot Fruitcake, cubed
  • 1/2 cup apricot brandy
  • 1/3 cup sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 2-1/2 cups heavy whipping cream
  • 5 egg yolks, beaten
  • 3 tablespoons butter, cubed
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 cup apricot preserves
  • 1/2 cup chopped pecans, toasted
  • WHIPPED CREAM:
  • 2-1/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional toasted chopped pecans

Directions

  • Place cake cubes in a large bowl. Drizzle with brandy; toss to coat.
  • In a small saucepan, combine the sugar, flour and salt. Gradually
  • stir in cream until blended. Bring to a boil; cook and stir for 2
  • minutes or until thickened and bubbly. Remove from the heat. Stir a

2 of 2

Fruitcake Trifle (continued)

Directions (continued)

  • small amount of hot mixture into egg yolks. Return all to pan; bring
  • to a gentle boil, stirring constantly. Remove from the heat. Stir in
  • butter, vanilla and cinnamon. Cool completely.
  • In a small bowl, combine the preserves and pecans; set aside. For
  • whipped cream, in a large bowl, beat cream until soft peaks form.
  • Add confectioners' sugar and vanilla; beat until stiff peaks form.
  • In a 4-qt. trifle bowl or glass serving bowl, layer a third of the
  • cake cubes, custard, pecan mixture and whipped cream. Repeat twice.
  • Garnish with additional pecans. Cover and refrigerate for at least 1
  • hour before serving. Yield: 12 servings.