Chocolate pudding cake with candied fruits

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.

Last night, I put the washed cherries and cranberries in a cup. I poured over them some rum essence and a few tablespoons of white wine until they were covered. I left the cup with cherries and cranberries in the fridge until today when I started preparing the cake. I prepared the pudding according to the instructions on the package with the ingredients I mentioned above (3 tablespoons of sugar and 400ml of milk). I let it cool while I prepared the base. I separated the egg whites from the yolks and whipped the egg whites with a pinch of salt. Then I added the sugar and whipped for about 2-3 minutes, adding one yolk at a time and mixing on a lower speed after each addition. I did the same after adding the oil and milk. Finally, I added the flour mixed with baking powder and gently mixed with the mixer off until all the flour was well incorporated. I poured the resulting mixture into a round cake pan with a removable bottom that I greased with butter and lined with flour. I spooned the pudding over the dough in places as inspired, then added the cherries and cranberries in the same way. I placed the pan in the preheated oven at 180 degrees and baked for 35-40 minutes. I didn’t take it out of the oven until it cooled and passed the toothpick test. After it cooled enough, I removed the cake onto a plate and spread the 4 tablespoons of syrup from the quince jam in the center so the almond flakes would stick, added the flakes, and prepared the caramel glaze according to the instructions on the package, spreading it around the edge of the cake. That was about it. Enjoy your meal! Timeea decorated the pudding with a piping bag; I used a teaspoon. In my opinion, I could have soaked it a bit. You can also decorate it differently or dust it with sugar like Timeea.

 Ingredients: 4 eggs, 100 g sugar, 300 g flour, 1/2 cup oil, 1/2 cup milk, 1 packet baking powder, a pinch of salt, 1 packet caramel pudding, 3 tablespoons sugar, 400 ml milk, 3 tablespoons candied cherries, 3 tablespoons cranberries, 3-4 tablespoons syrup from quince jam, a handful of sliced almonds, one packet of caramel glaze.

 Tags:  pudding cake fruit cake