Fruitcake Trifle

Name: Fruitcake Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 237 milliliters 1 percent milk; 1 teaspoons baking powder; 1 teaspoon cinnamon; 2 Tbsps cornstarch; 118 milliliters dark brown sugar, packed; 1 Tbsp dark rum; 2 Tbsps chopped dried apricots; 2 Tbsps chopped dried cherries; 2 Tbsps chopped dried pineapple; 1 egg; 1 egg yolk; 177 milliliters all-purpose flour; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 59 milliliters hazelnuts; 3 Tbsps light butter; 79 milliliters nonfat plain Greek yogurt; 0 teaspoons salt; 1 teaspoon pure vanilla extract

Fruitcake Trifle might be just the Scottish recipe you are searching for. Watching your figure? This vegetarian recipe has 454 calories, 11g of protein, and 14g of fat per serving. This recipe serves 4. It works best as a dessert, and is done in roughly 45 minutes. It will be a hit at your Christmas event. Head to the store and pick up vanillan extract, flour, salt, and a few other things to make it today.

Instructions

Heat oven to 350F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Oven

Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves.

Ingredients you will need

Vanilla Extract

Baking Powder

Cinnamon

Clove

Ginger

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

Add half of dry ingredients to butter-egg mixture; mix until just combined.

Ingredients you will need

Butter

Egg

Add yogurt; mix until just combined.

Ingredients you will need

Yogurt

Add remaining half of dry ingredients; mix until just combined. Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Bake until a toothpick comes out clean, about 35 minutes. Flip cake onto a wire rack and let cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes.

Ingredients you will need

Spread

Toast

Nuts

Equipment you will use

Baking Sheet

Place nuts in a clean towel; rub gently to remove skins; chop. In a small saucepan, whisk cornstarch into milk until fully dissolved. Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat. In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Nuts

Dry Seasoning Rub

Rum

Equipment you will use

Sauce Pan

Whisk

Bowl

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.

Ingredients you will need

Pastry Cream

Corn Starch

Sugar

Milk

Rum

Equipment you will use

Whisk

Sauce Pan

Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely. Tear cake into chunks. 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. Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.

Ingredients you will need

Dried Fruit