Apricot Trifle
A delightful layered dessert featuring tender pound cake, apricots, and a rich custard with hints of orange and almond, perfect for summer gatherings or special occasions.
Ingredients
- 1 store bought pound cake ⓘ
- 1/4 cup sherry ⓘ
- 2 1/2 cups milk ⓘ
- 1/2 teaspoon almond extract
- 1 tablespoon raisins
- 1/2 cup whipping cream ⓘ
- 1/4 teaspoon vanilla ⓘ
- 2 teaspoons slivered almonds, toasted ⓘ
- 2 (14 oz) cans apricots
- 1/4 cup custard powder
- 3 tablespoons granulated sugar
- 2 teaspoons grated orange rind ⓘ
Instructions
- Line the sides of a 6 to 8 cup glass bowl with slices of pound cake, each about 1/4 inch thick.
- Drain apricots, reserving 1/3 cup juice. Mix the juice with sherry and drizzle over the cake layers.
- Set aside several apricot halves for garnish.
- Measure the custard powder into a 4-cup measure.
- Gradually add milk to the custard powder, stirring until smooth.
- Blend in sugar, almond extract, orange rind, raisins, and toasted slivered almonds.
- Microwave the mixture at High for 5 minutes, stirring once.
- Microwave for an additional 2 minutes at High or until the mixture boils and thickens.
- Allow the custard to cool.
- Gently stir in the drained apricots.
- Pour the custard mixture over the pound cake slices in the bowl.
- Chill the trifle until ready to serve.
Tips & Substitutions
For a lighter version, consider using a low-fat pound cake and reduce the sugar in the custard. You can substitute the sherry with apple juice or omit it altogether for a non-alcoholic trifle. If you don't have almond extract, vanilla extract can work as a substitute, although it will alter the flavor slightly. Ensure to let the custard cool completely before adding the apricots to maintain their texture.
Serving Suggestions
Garnish the trifle with the reserved apricot halves and a sprinkle of toasted slivered almonds for an attractive presentation. This dessert pairs beautifully with a cup of tea or coffee, making it a perfect ending to a meal. For a festive touch, consider serving it alongside a slice of Perfection Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover trifle in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully over time. However, if you want to maintain the cake's texture, it's best to assemble the trifle just before serving. For reheating, serve it chilled; there’s no need to heat this dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Trifle contains roughly 290 calories, with 1g protein, 27g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned for this recipe?
Yes, you can use fresh apricots if they are in season. Just ensure they are ripe and sweet. You will need to cook them down slightly to match the texture of canned apricots and possibly add a bit of sugar to enhance their sweetness.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the pound cake with a gluten-free cake or a homemade gluten-free sponge cake. Ensure all other ingredients, especially the custard powder, are labeled gluten-free to maintain the integrity of the dish.
Is it possible to prepare this trifle in advance?
Absolutely! You can prepare the custard and assemble the trifle a day ahead of time. Just keep it covered in the refrigerator until you're ready to serve. This allows the flavors to develop, making the trifle even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).