Vanilla Cream-Fruitcake Trifle

3.5
(2)

Assemble mini fruitcake trifles in mason jars, add a ribbon, and share as a thoughtful holiday food gift.

Vanilla Cream-Fruitcake Trifle
Photo: Andy Lyons
Prep Time:
45 mins
Bake Time:
25 mins
Chill Time:
2 hrs
Total Time:
3 hrs 10 mins
Servings:
12

Ingredients

Vanilla Cream

  • ½ cup sugar

  • 5 large egg yolks

  • ¼ cup cornstarch

  • 2 ½ cup milk

  • 1 teaspoon vanilla

Canidied Pecans

  • 1 large egg white

  • 3 tablespoon dark brown sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • 1 teaspoon vanilla

  • 1 cup pecan halves

Rum-Soaked Raisins

  • ½ cup dark rum or orange juice

  • ½ cup boiling water

  • ½ cup golden raisins

  • ½ cup dried apricots, cut in quarters

  • ½ cup dried cranberries or cherries

  • 1 cup whipping cream

  • 1 tablespoon powdered sugar

  • 1 tablespoon molasses

  • ¼ teaspoon ground cinnamon

  • 1 ½ pound purchased or homemade fruitcake, cut in 1/2-inch slices

  • Candied cherries, halved (optional)

Directions

  1. For the Vanilla Cream, in a large bowl whisk together the sugar, egg yolks, and cornstarch. In a medium saucepan heat the milk until hot. Slowly whisk some of the hot milk into the egg mixture. Return all to saucepan. Cook over medium heat, stirring constantly with a wooden spoon, just until mixture comes to boiling. If the milk mixture becomes lumpy, whisk until smooth. Immediately transfer to a large bowl; stir in vanilla. Place plastic wrap directly over surface. Refrigerate at least 2 hours.

  2. For the Candied Pecans, preheat oven to 300°F. In a medium bowl whisk egg white until frothy. Whisk in brown sugar, cinnamon, vanilla, and ginger until smooth. Stir in the pecans until well coated. Spread nuts in a single layer in a greased 9 x 9 x 2-inch baking pan. Bake for 10 minutes, stir, then bake another 15 minutes, stirring frequently until dry. Cool. Set aside.

  3. For the Rum-Soaked Fruit, in a bowl stir the rum into 1/2 cup boiling water. Add raisins, dried apricots, and dried cranberries. Let stand for 30 minutes. Remove fruit from liquid with a slotted spoon. Refrigerate until ready to assemble trifle.

  4. For Molasses-Cinnamon Cream, in a medium-size chilled mixing bowl combine whipping cream, powdered sugar, molasses, and cinnamon. Beat on medium-high speed until soft peaks form. Refrigerate until ready to assemble trifle.

TRIFLE ASSEMBLY

  1. LAYER 1 Pour Vanilla Cream into a clear glass cookie jar with straight sides, a trifle bowl, or other container.

  2. LAYER 2 Top cream with the Rum-Soaked Fruit.

  3. LAYER 3 Stand fruitcake slices on fruit layer, cutting slices in half, if necessary, to fit.

  4. LAYER 4 Top cake with Molasses-Cinnamon Cream.

  5. LAYER 5 Sprinkle cream with about 1/3 cup of the pecans and, if desired, halved candied cherries.

Tips

Use remaining pecans as a snack or atop ice cream or a fruit desserts.

Nutrition Facts (per serving)

482 Calories
18g Fat
73g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 482
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Sodium 195mg 8%
Total Carbohydrate 73g 27%
Total Sugars 48g
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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