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Fruitcake Trifle

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Introduction

The Fruitcake Trifle is a delightful blend of classic flavors and textures, bringing together the richness of fruitcake with layers of moist cake, creamy custard, and fresh fruits. This dessert offers a unique twist on traditional trifles by incorporating elements reminiscent of a beloved holiday treat.

Tips for this recipe

– Ensure all equipment is prepped before starting to maintain efficiency during assembly.
– Mix ingredients thoroughly, especially when combining the hazelnuts and cornstarch in the fruit compote mixture to achieve an even consistency.

Why you will love this recipe

The Fruitcake Trifle is a celebration of flavors that harmonize beautifully, making it perfect for holiday gatherings and special occasions. Its depth of taste, combined with the visual appeal of its layers, promises to be a memorable dessert loved by all who sample it.

Ingredients

1/2 cup plus 3 tablespoons dark brown sugar, packed
3 tablespoons light butter
1 egg
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
… (remaining ingredients listed)

Adviced equipment

– KitchenAid Artisan Stand Mixer
– 8-Inch Clear Glass Casserole Dish
– Silicone Baking Mat
… (remaining pieces of equipment listed with fewer than 10 items)

History of the recipe

The Fruitcake Trifle, while not having a clear historical origin as a specific dish, draws inspiration from various baking traditions. Its creation reflects an innovative approach to combining elements associated with fruitcakes and trifles. Historically, both components have been popular in different cultures for centuries, but their fusion into this delightful dessert is a modern culinary evolution that celebrates the rich tapestry of food heritage.

Fun facts about this recipe

1. Fruitcakes are believed to have originated as early as ancient times, with variations in ingredients and preparation methods across different cultures.
2. Trifles became popular in the United Kingdom during the 19th century, evolving from a simple dessert consisting of sponge cake soaked in sherry to the complex layers seen today. The combination of Fruitcake and Trifle is an inventive twist on these culinary traditions, showcasing creativity and versatility in modern baking.
3. The use of specific equipment like KitchenAid Artisan Stand Mixers reflects the evolving kitchen technology that allows for precise mixing, essential to achieving the perfect consistency for each component of this recipe.

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Fruitcake Trifle

Fruitcake Trifle

amanda

Equipment

  • KitchenAid Artisan Stand Mixer - Essential for mixing the cake batter smoothly and efficiently.

  • 8-Inch Clear Glass Casseroe Dish - Perfect for layering the trifle with clear visibility of each layer.

  • Silicone Baking Mat - Useful for lining baking pans to prevent sticking, which might be needed if you're making a sponge cake component.

  • Digital Scale (Kitchen) - Accurate measurement is key in recipes; this helps ensure the right proportions of ingredients.

  • Long-Handled Spatula - Useful for folding ingredients and scraping bowls clean, an essential tool when preparing trifle layers.

  • Offset Scoop - For serving and decorating; especially useful in creating a visually appealing layered presentation.

  • Heavy-Duty Paper Towels - Useful for any spills or messes during the assembly process of your trifle.

  • Stainless Steel Mixing Bowls (3 to 4 Quart) - Ideal for mixing ingredients; ensures easy cleanup and durability.

  • Measuring Cups & Spoons - Essential for precise measurements in baking components of the trifle, like fruit compote or custard.

  • Sturdy Wire Whisk - Handy for whipping cream or other liquid components to achieve desired consistency.

  • Glass Jar (250 ml) - For storing and layering homemade fruit preserves if the recipe requires customized flavors.

Ingredients

  • 1/2 cup plus 3 tablespoons dark brown sugar, packed

  • 3 tablespoons light butter

  • 1 egg

  • 1 teaspoon pure vanilla extract

  • 3/4 cup all-purpose flour

  • 1 teaspoon cinnamon

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/3 cup nonfat plain Greek yogurt

  • Vegetable oil cooking spray

  • 1/4 cup hazelnuts

  • 2 tablespoons cornstarch

  • 1 cup 1 percent milk

  • 1 egg yolk

  • 1 tablespoon dark rum

  • 2 tablespoons chopped dried cherries

  • 2 tablespoons chopped dried pineapple

  • 2 tablespoons chopped dried apricots

Instructions

1

Instruction 1

Heat oven to 350°F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy. Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves.
2

Instruction 2

Add half of dry ingredients to butter-egg mixture; mix until just combined.
3

Instruction 3

Add yogurt; mix until just combined. 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. Bake until a toothpick comes out clean, about 35 minutes.
4

Instruction 4

Flip cake onto a wire rack and let cool completely. Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.
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