Fruitcake Trifle

Ingredients

• 1 cup milk 
• 0.8 teaspoon double-acting baking powder 
• 1 teaspoon cinnamon 
• 2 tablespoons cornstarch 
• 0.5 cup t brown sugar dark packed
• 1 tablespoon rum dark
• 2 tablespoons apricot dried chopped
• 2 tablespoons cherries dried chopped
• 2 tablespoons pineapple dried chopped
• 1  eggs 
• 1  egg yolk 
• 0.8 cup flour all-purpose
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.3 cup hazelnuts 
• 3 tablespoons butter light
• 0.3 cup nonfat greek yogurt plain
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap
• loaf pan
• toothpicks

Directions

1. Heat oven to 350F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy.
2. Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves.
3. Add half of dry ingredients to butter-egg mixture; mix until just combined.
4. Add yogurt; mix until just combined.
5. 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.
6. Bake until a toothpick comes out clean, about 35 minutes. Flip cake onto a wire rack and let cool completely.
7. Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes.
8. 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.
9. 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.
10. 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.