I found two boxes of pudding from Dr. Oetker in a corner of the cupboard, bought for some promotional spoons, and since then I've been trying to finish them. I happened to be in the mood for a cake with candied fruits, so I started with Timea's recipe and adapted it based on what I had at home. I prepared the fruits the night before and let the pudding cool, then moved on to the batter.
Quick Info
Total time: approximately 1 hour and 30 minutes (including cooling time)
Preparation time: 25-30 minutes (including pudding preparation)
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake with pudding and candied fruits, suitable for weekends or more relaxed occasions
Ingredients
For the batter:
4 eggs
100 g sugar
300 g flour
1/2 cup oil (about 100 ml)
1/2 cup milk (about 100 ml)
1 packet baking powder
a pinch of salt
For the pudding:
1 packet caramel pudding (Dr. Oetker)
3 tablespoons sugar
400 ml milk
For the filling/fruits:
3 tablespoons candied cherries (washed)
3 tablespoons candied cranberries (washed)
1 vial rum essence
few tablespoons white wine (just enough to cover the fruits)
For decoration:
3-4 tablespoons syrup from quince jam
a handful of sliced almonds
1 packet caramel glaze (Dr. Oetker)
Preparation method
1. Preparing the candied fruits
The night before, place the cherries and cranberries in a cup. Pour the rum essence over them and enough white wine to cover. Cover and let sit in the fridge overnight. The next day, take them out and drain slightly.
2. Preparing the caramel pudding
Make the pudding according to the instructions on the packet: 3 tablespoons of sugar and 400 ml of milk. Mix, boil, and let cool completely.
3. The batter
Separate the eggs. Beat the egg whites with a pinch of salt until foamy. Add the sugar and continue beating for 2-3 minutes. Add the yolks one by one, mixing at a lower speed after each. Gradually add the oil and then the milk, mixing briefly. Incorporate the flour mixed with the baking powder using the mixer off, just until you get a smooth batter without lumps.
4. Assembly
Grease a round detachable-bottom cake pan with butter and dust with flour. Pour all the batter into the pan. Add the caramel pudding with a spoon here and there directly over the batter (it doesn't need to be perfectly even). Remove the candied fruits from the wine and distribute them over the cake, also here and there.
5. Baking
Bake in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick – if it comes out clean, it’s done. Remove the pan and let the cake cool in the pan.
6. Finishing and decoration
Once the cake has cooled, carefully remove it from the pan. In the center, spread 3-4 tablespoons of syrup from the quince jam. Sprinkle the sliced almonds over the syrup (they will adhere better). Prepare the caramel glaze according to the instructions on the packet and spread it around the edge of the cake while it is still warm. Let it set.
Why I make the recipe often
I make it quite often to finish the leftover puddings and because it's a good cake option with pantry ingredients. It’s easy to adapt, and the batter turns out fluffy. It keeps decently for a few days.
Tips and variations
Tips
To avoid the batter becoming too soggy, let the pudding cool before putting it on the batter.
Do not open the oven in the first 20 minutes so the batter doesn’t collapse.
The candied fruits can be well drained so they don’t release too much liquid.
If you want a moister cake, it can be lightly soaked after baking.
Substitutions
You can use any pudding you want, not just caramel; chocolate or vanilla also works, depending on what you have on hand.
If you don’t have candied fruits, you can use raisins or other dried fruits, pre-soaked.
The quince syrup can be replaced with another jam or syrup of similar density.
Variations
You can use powdered sugar instead of glaze, or just leave the almonds as decoration.
If you have a piping bag, you can pipe the pudding, but a spoon works just as well.
You can change the type of almonds for chopped nuts, according to preference.
Serving ideas
It cuts best after sitting in the fridge for an hour.
It’s good both plain and with tea or coffee.
Frequently asked questions
1. Can I use a different shape than a round detachable-bottom one?
Yes, it can also be baked in a regular pan, but it’s easier to remove from the pan if it has a detachable bottom.
2. Can I make the cake with only one type of candied fruit?
Yes, you can use only cherries or only cranberries, or any other candied fruits you have on hand.
3. Do I have to soak the fruits overnight?
Ideally yes, for texture and flavor, but if you’re in a hurry, you can soak them for an hour or two in rum and wine.
4. Will the batter collapse if I put too much pudding?
If you put too much pudding, there’s a chance the cake will remain a little moist inside, but it won’t be undercooked if you respect the quantities.
5. How do I know if the caramel glaze is cool enough not to run?
When it starts to set on the edges but can still be spread with a spatula, it’s the right time to put it on.
Nutritional values
Estimated for one slice (out of 12): approximately 260-280 kcal, 6 g protein, 35 g carbohydrates, 10 g fats.
The value depends a lot on the type of pudding, the amount of sugar, and the candied fruits. The glaze and almonds add extra calories. These are just approximate values.
Storage and reheating
It keeps for 2-3 days in the fridge, covered. The batter remains fluffy for a day or two, then becomes denser, but the cake does not dry out quickly. Freezing is not recommended, and reheating is not necessary – it is served cold or at room temperature.
Quick Info
Total time: approximately 1 hour and 30 minutes (including cooling time)
Preparation time: 25-30 minutes (including pudding preparation)
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake with pudding and candied fruits, suitable for weekends or more relaxed occasions
Ingredients
For the batter:
4 eggs
100 g sugar
300 g flour
1/2 cup oil (about 100 ml)
1/2 cup milk (about 100 ml)
1 packet baking powder
a pinch of salt
For the pudding:
1 packet caramel pudding (Dr. Oetker)
3 tablespoons sugar
400 ml milk
For the filling/fruits:
3 tablespoons candied cherries (washed)
3 tablespoons candied cranberries (washed)
1 vial rum essence
few tablespoons white wine (just enough to cover the fruits)
For decoration:
3-4 tablespoons syrup from quince jam
a handful of sliced almonds
1 packet caramel glaze (Dr. Oetker)
Preparation method
1. Preparing the candied fruits
The night before, place the cherries and cranberries in a cup. Pour the rum essence over them and enough white wine to cover. Cover and let sit in the fridge overnight. The next day, take them out and drain slightly.
2. Preparing the caramel pudding
Make the pudding according to the instructions on the packet: 3 tablespoons of sugar and 400 ml of milk. Mix, boil, and let cool completely.
3. The batter
Separate the eggs. Beat the egg whites with a pinch of salt until foamy. Add the sugar and continue beating for 2-3 minutes. Add the yolks one by one, mixing at a lower speed after each. Gradually add the oil and then the milk, mixing briefly. Incorporate the flour mixed with the baking powder using the mixer off, just until you get a smooth batter without lumps.
4. Assembly
Grease a round detachable-bottom cake pan with butter and dust with flour. Pour all the batter into the pan. Add the caramel pudding with a spoon here and there directly over the batter (it doesn't need to be perfectly even). Remove the candied fruits from the wine and distribute them over the cake, also here and there.
5. Baking
Bake in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick – if it comes out clean, it’s done. Remove the pan and let the cake cool in the pan.
6. Finishing and decoration
Once the cake has cooled, carefully remove it from the pan. In the center, spread 3-4 tablespoons of syrup from the quince jam. Sprinkle the sliced almonds over the syrup (they will adhere better). Prepare the caramel glaze according to the instructions on the packet and spread it around the edge of the cake while it is still warm. Let it set.
Why I make the recipe often
I make it quite often to finish the leftover puddings and because it's a good cake option with pantry ingredients. It’s easy to adapt, and the batter turns out fluffy. It keeps decently for a few days.
Tips and variations
Tips
To avoid the batter becoming too soggy, let the pudding cool before putting it on the batter.
Do not open the oven in the first 20 minutes so the batter doesn’t collapse.
The candied fruits can be well drained so they don’t release too much liquid.
If you want a moister cake, it can be lightly soaked after baking.
Substitutions
You can use any pudding you want, not just caramel; chocolate or vanilla also works, depending on what you have on hand.
If you don’t have candied fruits, you can use raisins or other dried fruits, pre-soaked.
The quince syrup can be replaced with another jam or syrup of similar density.
Variations
You can use powdered sugar instead of glaze, or just leave the almonds as decoration.
If you have a piping bag, you can pipe the pudding, but a spoon works just as well.
You can change the type of almonds for chopped nuts, according to preference.
Serving ideas
It cuts best after sitting in the fridge for an hour.
It’s good both plain and with tea or coffee.
Frequently asked questions
1. Can I use a different shape than a round detachable-bottom one?
Yes, it can also be baked in a regular pan, but it’s easier to remove from the pan if it has a detachable bottom.
2. Can I make the cake with only one type of candied fruit?
Yes, you can use only cherries or only cranberries, or any other candied fruits you have on hand.
3. Do I have to soak the fruits overnight?
Ideally yes, for texture and flavor, but if you’re in a hurry, you can soak them for an hour or two in rum and wine.
4. Will the batter collapse if I put too much pudding?
If you put too much pudding, there’s a chance the cake will remain a little moist inside, but it won’t be undercooked if you respect the quantities.
5. How do I know if the caramel glaze is cool enough not to run?
When it starts to set on the edges but can still be spread with a spatula, it’s the right time to put it on.
Nutritional values
Estimated for one slice (out of 12): approximately 260-280 kcal, 6 g protein, 35 g carbohydrates, 10 g fats.
The value depends a lot on the type of pudding, the amount of sugar, and the candied fruits. The glaze and almonds add extra calories. These are just approximate values.
Storage and reheating
It keeps for 2-3 days in the fridge, covered. The batter remains fluffy for a day or two, then becomes denser, but the cake does not dry out quickly. Freezing is not recommended, and reheating is not necessary – it is served cold or at room temperature.