Fruitcake Trifle Recipe
Fruitcake Trifle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle.—
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 Chocolate-Dipped Apricot Fruitcake, cubed
  • 1/2 cup apricot brandy
  • 1/3 cup sugar
  • 3 tablespoons 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 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.
Originally published as Apricot Fruitcake Trifle in Taste of Home Christmas Annual Annual 2012, p89

  • 1 Chocolate-Dipped Apricot Fruitcake, cubed
  • 1/2 cup apricot brandy
  • 1/3 cup sugar
  • 3 tablespoons 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
  1. Place cake cubes in a large bowl. Drizzle with brandy; toss to coat.
  2. 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 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.
  3. 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.
  4. 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.
Originally published as Apricot Fruitcake Trifle in Taste of Home Christmas Annual Annual 2012, p89

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