A true historical Yankee dessert. However I am inspired by the Scottish Tipsy Laird, which is a similar dessert but using real alcohol. Here I use rum extract. When you purchase natural rum extract, it may contain alcohol but the imitation does not. Beware that the imitation is good, but not a great substitute for true extract, which is made with real rum and has a rich, full flavor. Russian Cake is also made with rum, using leftover cake, of any kind, in lieu of fresh cake.
Yankee Apple-Rum Trifle
Anyone remember Poke Cake? As this trifle sits in the refrigerator to cool completely, the cake cubes transform into rum-flavored soft cubes that have a texture that reminds one of Poke Cake.
1 teaspoon rum extract(or 2 teaspoons imitation)
2 cups apple juice, divided
1 envelope unflavored gelatin
1 1/4 cup milk
1 tablespoon cornstarch
1/4 cup brown sugar
2 teaspoons vanilla extract
1/3 cup raisins
3 apples, peeled, cored and cubed
1 teaspoon cinnamon
3 cups cubed lemon pound cake
For the Custard
Mix rum extract with 1 cup apple juice. Sprinkle gelatin over rum/juice and let soften while making custard. In a small saucepan, whisk together the milk and cornstarch until smooth. Place over medium heat and add brown sugar and eggs, beating until well incorporated. Cook until thickened, stirring almost constantly, about 3-4 minutes. Remove pan from heat and stir n vanilla. Cover and completely cool, about 1 hour.
In a saucepan, add remainder of apple juice, raisins, apples and cinnamon, combine well. Cook over medium-high heat until apples are just tender and sauce has mostly evaporated. Remove from heat to cool slightly for assembling.
In a bowl, toss together cake cubes with gelatin mixture, making sure each cube is dampened. Evenly divide half the cake cubes among 4 serving glasses or dishes. Now equally divide half the apple mixture on top of cake and top each with an equal amount of half the cooled custard. Repeat layers and cool completely in refrigerator at least 2 hours, or why wait? Enjoy the moist cake cubes with the warm, cinnamon scented apples.