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80 g dried apricots, 80 g raisins. Simmer fruits with orange juice on the lowest heat just until starting to boil and immediately remove from heat and set aside to cool. Mix all dry ingredients in a bowl. 50 g brown sugar, 80 g flour, 60 g breadcrumbs, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg.

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Preheat the oven to 275° F. In a large bowl, add the chopped candied fruits and nuts with the flour. Toss them together until all fruits and nuts are evenly coated in flour and set aside. In another bowl, add the oil, eggs, water, and vanilla. Beat the mixture at a medium speed with an electric mixer.

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Preheat the oven to 350 °F. Meanwhile, put the leftover fruit cake into a mixer and blitz to fine crumbs. Beat 1 cup of molten butter with 1 to 2 cups of sugar in a large bowl until fluffy. Add one egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and a dash of salt, and continue mixing. Add the fruit cake crumbs and enough milk and.

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In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.

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Remove any seeds and lightly puree the persimmon pulp to break apart the seed casings using a stand or handheld blender. Measure out 2 cups for the pudding. In a large bowl, whisk together the persimmon pulp, butter, eggs, sugars, and vanilla. In a separate bowl, toss together the flour, baking powder, cinnamon, and salt.

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Direction to make Fruit Cocktail Pudding Cake. Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. Sift first six dry ingredients into a medium bowl. In a separate small bowl mix the cooled melted butter, the beaten egg, and the vanilla. Pour the egg mixture into the bowl of dry ingredients and pour the entire contents of the can of fruit.

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Instructions. Heat oven to 350 Deg F ( 180c) and generously butter a 2 qt baking pan, 9-10 inch round cake pan or other glass or ceramic baking dish similar size. Sift the self raising flour and sugar together in a large bowl. In a separate bowl whisk together the remaining cake ingredients.

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Whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, whisk the eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in the flour mixture until just combined. Pour evenly over the berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.

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To make the butter, sift in the flour, sugar, and eggs in a large mixing bowl. Add the raisins and other dried fruits to the wet mixture thoroughly. When the cake tester comes out clean, bake it for 2 to 2 1/2 hours or until it's dark golden brown. Allow the cookies to cool on a rack for 40 minutes.

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Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick cooking spray. Mix 3/4 of the cake mix with the water and egg until well blended. Pour into the prepared pan and bake for 15-20 minutes; cool completely. Meanwhile, beat the cream cheese until light and fluffy.

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Cover and let the fruit soak for at least 4 hours or overnight, stirring occasionally. 2. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, salt, ground ginger, and nutmeg. 3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.

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Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch cast-iron skillet (or similarly sized baking dish) with baking spray. To skillet, add fruit cake and set aside. In a bowl, whisk together the milk, heavy cream, eggs, vanilla extract, and orange zest until well combined.

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Assemble the trifle and chill. In a trifle dish or serving bowl, layer about half of the angel food cake pieces. Top the cake pieces with about half of the pudding. Add a layer of berries, about 1/2 a cup of each kind of berry. Top the berries with whipped cream or Cool Whip. Repeat with one more layer of each layer, finishing with more berries.

Traditional Christmas Fruit Cake pudding — Stock Photo © Seagull_l

Once incorporated and fluffy, add flour, baking powder, and mixed spice and whisk to combine. Then add the chopped nuts and the fruit mix, including any juices. Fold to combine. Grease a 7" inch springform pan with soft butter or oil. Transfer the batter mix into the pan and spread evenly on the top.

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Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally. In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes. Add in the eggs, molasses, and lemon zest, and mix until combined.

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Instructions. Preheat the oven to 180°C/350°F. Grease a 2-quart oven-safe dish (ceramic, glass, Pyrex custard cups) or eight 4-ounce ramekins generously with cooking spray and set aside. Whisk together granulated sugar, salt, and flour in a medium bowl. Set aside.