Ingredients
1 Chocolate-Dipped Apricot Fruitcake, cubed1/2 cup apricot brandy1/3 cup sugar3 tablespoons all-purpose flour1/4 teaspoon salt2-1/2 cups heavy whipping cream5 egg yolks, beaten3 tablespoons butter, cubed1-1/2 teaspoons vanilla extract3/4 teaspoon ground cinnamon1 cup apricot preserves1/2 cup chopped pecans, toastedWHIPPED CREAM:2-1/4 cups heavy whipping cream1/4 cup confectioners’ sugar1/2 teaspoon vanilla extractAdditional toasted chopped pecans
Preparation
Place cake cubes in a large bowl. Drizzle with brandy; toss to coat.
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.
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.
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.
