Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 25 mins Chill Time: 2 hrs Total Time: 3 hrs 10 mins Servings: 12 Jump to Nutrition Facts 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 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. 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. 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. 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 LAYER 1 Pour Vanilla Cream into a clear glass cookie jar with straight sides, a trifle bowl, or other container. LAYER 2 Top cream with the Rum-Soaked Fruit. LAYER 3 Stand fruitcake slices on fruit layer, cutting slices in half, if necessary, to fit. LAYER 4 Top cake with Molasses-Cinnamon Cream. 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. Rate it Print Nutrition Facts (per serving) 482 Calories 18g Fat 73g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.