Fruitcake Trifle

• 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

1. Heat oven to 350u0b0F. 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. Add half of dry ingredients to butter-egg mixture; mix until just combined. 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. 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. 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. 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. 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. Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.

brown sugar, light butter, egg, vanilla, flour, cinnamon, baking powder, salt, ground ginger, ground cloves, nonfat plain, vegetable oil cooking spray, hazelnuts, cornstarch, percent milk, egg yolk, dark rum, cherries, pineapple, apricots

Taken from www.epicurious.com/recipes/food/views/fruitcake-trifle-369052 (may not work)