Fruitcake Truffles Recipes

FRUITCAKE TRIFLE

Fruitcake Trifle image

The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle.-

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 Chocolate-Dipped Apricot Fruitcake, 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
WHIPPED CREAM:
2-1/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional toasted chopped pecans

Steps:

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.

Nutrition Facts :

FRUITCAKE TRIFLE

Fruitcake Trifle image

The monounsaturated fats in this dessert's hazelnuts are super satiating. Trust us: You'll want seconds-but maybe not until tomorrow.

Provided by Marissa Goldberg

Yield Makes 4 servings

Number Of Ingredients 20

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

Steps:

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. 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.

FRUITCAKE TRUFFLES

Fruitcake Truffles image

This recipe will make good use of any extra fruitcake. Orange juice can be substituted for orange liqueur. Cocoa powder can be substituted for the sifted confections' sugar.

Provided by S. Millar

Categories Orange Liqueur Desserts

Yield 30

Number Of Ingredients 6

Ingredients

6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
½ cup sifted confectioners' sugar

Steps:

Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 8.2 g, Cholesterol 5.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 19.6 mg, Sugar 6.4 g

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