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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle. 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:
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.
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