3TV Phoenix: Leftover Love: Repurposed Fruit Cake!

Ah yes, the fruit cake.  We all have that aunt in the Midwest or that nosy neighbor that is thinking of us during the holidays, but just isn't quite sure about what's on our Christmas list.  So, when they send you this nutty, fruity little curmudgeon arrives, be prepared...have a plan.

We've all seen the jokes about doorstops, dumbbells and hockey pucks.  There's even a sporting event in Colorado Springs called the Great Fruitcake Toss!  But what you may not know is that these things can cost as much as $50.00!  So, there's no need to throw the darn thing away, just re-purpose it!

Today I'm sharing two really wonderful bread pudding recipes that can be easily made with leftover fruitcake.  Just remember to get as many of those GROSS candied cherries out before you start baking!

Chocolate Ribbon Coffee Cake

Ingredients:

From left to right: Apple Pie Bread Pudding,
Traditional Fruitcake, Chocolate Ribbon Coffee Cake

• 1 large, bundt size fruit cake, fruit removed 
• 1 pint premium vanilla bean ice cream, melted
• 18 oz. dark chocolate melting wafers 
• 1/4 cup powdered sugar

Steps:

1. Preheat oven to 250 degrees.  Spray the inside of a springform pan with non-stick cooking spray and wrap the outside in foil to prevent leaking.  Set aside.
2. Break apart the fruitcake into small 1" pieces, removing and discarding as much of the candied fruit as you possibly can. 
3. Place 1/2 of the fruitcake crumbs into the bottom of the springform pan.  Pour 1/2 of the melted ice cream over the cake crumbs, allowing all the pieces to soak up the ice cream.
4. Spread the chocolate wafers evenly over the soaked fruitcake crumbs.
5. Cover the chocolate wafers with the remaining fruitcake crumbs.  Pour the remaining ice cream evenly over the crumbs, making sure all the fruitcake is coated.
6. Place in the center of the oven and bake at 250 degrees for about 2 hours, until the top is firm and toasted.
7. Allow the cake to cool and sprinkle with powdered sugar before serving.

Apple Pie Bread Pudding Mugs

Ingredients:

• 1 large, bundt size fruit cake, fruit removed
• 1 pint premium vanilla bean ice cream, melted
• 1 can (20 oz.) apple pie filling
• whipped cream (for garnish)
• caramel topping (for garnish)

Steps:

1. Preheat oven to 250 degrees.  Spray the inside of 4 large coffee mugs with non-stick cooking spray.
2. Break apart the fruitcake into small 1" pieces, removing and discarding as much of the candied fruit as you possibly can. 
3. Fill the mugs 1/3 of the way up with the fruitcake crumbs. Pour enough of the melted ice cream over the cake crumbs to soak them.
4. Spoon the apple pie filling evenly on top of the soaked fruitcake crumbs until coffee mugs are 2/3 of the way full.
5. Spread the remaining cake crumbs on top of the apple pie filling and soak them again with the remainder of the melted ice cream.
6. Place the mugs on a cookie sheet and place them in the center of the oven.  Bake at 250 degrees for about 60-75 minutes, until the top is firm and toasted.
7. Remove from the oven, allow to cool slightly and garnish with whipped cream and caramel topping before serving.