Fruitcake Trifle

• 1
• , cubed
• 1/2 cup apricot brandy
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2-1/2 cups heavy whipping cream
• 5 egg yolks, beaten
• 3 tablespoons butter, cubed
• 1-1/2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 cup apricot preserves
• 1/2 cup chopped pecans, toasted
• 2-1/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• Additional toasted chopped pecans

1. Place cake cubes in a large bowl. Drizzle with brandy; toss to coat.
2. 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.
3. 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.
4. 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.

apricot brandy, sugar, allpurpose, salt, heavy whipping cream, egg yolks, butter, vanilla, ground cinnamon, apricot preserves, pecans, heavy whipping cream, confectioners, vanilla, pecans

Taken from www.tasteofhome.com/recipes/fruitcake-trifle/ (may not work)