Fruitcake Trifle

Name: Fruitcake Trifle
Ingredients: , 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; 2-1/4 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; Additional toasted chopped pecans

17 ingredients

4 steps

Ingredients

1
, 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
2-1/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional toasted chopped pecans

Directions

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.