Fruitcake Trifle

Name: Fruitcake Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, British, Scottish, 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 is a vegetarian recipe with 4 servings. One serving contains 454 calories, 11g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a reasonably priced dessert for Christmas. Head to the store and pick up percent milk, cherries, rum, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Sugar

Equipment you will use

Bowl

Oven

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

Ingredients you will need

Baking Powder

Cinnamon

Extract

Clove

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

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

Ingredients you will need

Butter

Add yogurt; mixuntil just combined.

Ingredients you will need

Yogurt

Add remaining half of dryingredients; mix until just combined. Coat a half-loafpan with cooking spray; add batter; tap bottom ofpan on a hard surface several times to remove airbubbles.

Ingredients you will need

Cooking Spray

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

Equipment you will use

Toothpicks

Wire Rack

Oven

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

Ingredients you will need

Spread

Toast

Nuts

Placenuts in a clean towel; rub gently to remove skins;chop. In a small saucepan, whisk cornstarch into milkuntil fully dissolved. Bring milk-cornstarch mixture toa boil over medium heat, stirring occasionally;remove from heat. In a bowl, combine remaining3 tablespoons sugar, egg yolk and rum.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Dry Seasoning Rub

Rum

Equipment you will use

Sauce Pan

Whisk

Bowl

Add one third ofmilk-cornstarch mixture to sugar-rum mixture,whisking constantly; pour into same saucepan; cookover medium-high heat, whisking constantly, untilpastry cream thickens, about 2 minutes.

Ingredients you will need

Corn Starch

Cream

Sugar

Rum

Equipment you will use

Whisk

Sauce Pan

Pour creaminto a shallow dish; set plastic wrap on surface ofcream and let cool completely. Tear cake into chunks.In each of four 7-ounce serving glasses, divide and layerhalf of cake chunks, half of cooled rum cream, andhalf of dried fruit and nuts; repeat layers. Refrigerateat least 1 hour and up to 24; remove from fridge45 minutes before serving.

Ingredients you will need

Dried Fruit