Mary Berry’s Boiled Fruit Cake

 

Ingredients You’ll Need

The secret to this cake lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Cake:

• 225g (1 cup) unsalted butter
• 225g (1 cup) soft brown sugar
• 225g (1 ½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
• Zest and juice of 1 orange
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 2 large eggs (beaten)
• 225g (1 ¾ cups) self-raising flour
• Optional : 2–3 tablespoons brandy, rum, or sherry (for added flavor)

Step-by-Step Instructions

Ready to whip up this classic, fruity delight? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 160°C (140°C fan)/325°F/gas mark 3 . Grease and line a 900g (2 lb) loaf tin with parchment paper.

Step 2: Boil the Fruits

1. In a medium saucepan, melt the butter over low heat.
2. Add the brown sugar, dried fruits, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine.
3. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes , stirring occasionally. Remove from heat and let it cool slightly.

Step 3: Prepare the Batter

1. Once the fruit mixture has cooled slightly, stir in the beaten eggs until fully incorporated.
2. Sift the self-raising flour into the mixture and fold gently until you have a smooth batter.
3. If desired, stir in 2–3 tablespoons of brandy, rum, or sherry for extra flavor.

Step 4: Bake the Cake

1. Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
2. Bake in the preheated oven for 1 ½–1 ¾ hours , or until a skewer inserted into the center comes out clean.
3. If the cake starts to brown too quickly, cover the top loosely with foil.

Step 5: Cool and Store

1. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
2. For enhanced flavor, wrap the cooled cake in parchment paper and store it in an airtight container for 1–2 days before serving.
3. Optional: Brush the top of the cake with additional alcohol (brandy, rum, or sherry) every few days to keep it moist and flavorful.

Homemade KFC Chicken in the Oven

 

Homemade KFC Chicken in the Oven – So Easy, So Tasty!

Ingredients:

8 chicken drumsticks or thighs

1 cup buttermilk

1 ½ cups all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp dried thyme

½ tsp dried basil

1 tsp salt

½ tsp black pepper

¼ tsp cayenne (optional)

Olive oil spray or melted butter

Directions:

Marinate the chicken in buttermilk for at least 2 hours or overnight. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it. In a bowl, mix flour and all spices. Remove chicken from buttermilk, shake off excess, and coat in seasoned flour. Arrange on the baking sheet. Lightly spray with olive oil or brush with melted butter for crispiness. Bake for 40–45 minutes, flipping halfway through, until golden and cooked through. This baked version delivers that irresistible KFC-style flavor—crispy on the outside, juicy inside

Baked Pineapple Recipe

 

Recipe Details

• Author: tinsuf
• Cuisine: Southern American
• Category: Dessert / Side Dish
• Keywords: baked pineapple, pineapple casserole, southern dessert, vintage recipes
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings

Ingredients

• 1 can (20 oz / 560 g) crushed pineapple, undrained
• ½ cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 4 large eggs, beaten
• 5 slices white bread, cubed (about 2½ cups)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or a similar-sized casserole dish.
2. In a large mixing bowl, combine the crushed pineapple with its juice, melted butter, sugar, beaten eggs, and vanilla extract.
3. Stir the mixture until smooth and evenly blended.
4. Gently fold in the bread cubes, making sure all pieces are well coated with the pineapple mixture.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
7. Remove from the oven and allow the dish to rest for about 5 minutes before serving.

Carrot Cake Roll with Cream Cheese Swirl

 

INGREDIENTS:

For the Carrot Cake Roll:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 large eggs (room temperature)
• ½ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1½ cups finely grated carrots (about 2 medium carrots)
• Optional: ½ cup chopped walnuts or pecans

For the Cream Cheese Filling:

• 8 oz (225 g) cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon orange zest or lemon zest

For Assembly:

• Powdered sugar (for dusting)
• Parchment paper
• Clean kitchen towel (lint-free)

INSTRUCTION:

Step 1: Prepare the Baking Sheet

• Preheat the oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan or rimmed baking sheet with parchment paper, leaving extra on the sides for easy lifting.
• Lightly grease the parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Set aside.

Step 3: Beat the Eggs and Sugars

• In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until thick and pale, about 3–4 minutes.
• Add vanilla extract and vegetable oil, mixing until smooth.

Step 4: Add Carrots and Dry Ingredients

• Fold in the grated carrots gently.
• Gradually add the dry ingredients, stirring just until combined.
• If using nuts, fold them in now.

Step 5: Bake the Cake

• Pour the batter into the prepared pan and spread evenly with a spatula.
• Bake for 12–15 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
• Do not overbake, as the cake needs to remain pliable for rolling.

Step 6: Roll the Cake

• While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
• Once the cake is done, immediately lift it out using the parchment paper and invert it onto the sugared towel.
• Carefully peel off the parchment paper.
• Starting from the short end, gently roll the cake and towel together into a log.
• Let it cool completely while rolled—this sets the shape and prevents cracking.
• Step 7: Make the Cream Cheese Filling
• In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
• Add powdered sugar and vanilla extract, beating until light and fluffy.
• Let it cool completely while rolled—this sets the shape and prevents cracking.
• Let it cool completely while rolled—this sets the shape and prevents cracking.

Step 7: Make the Cream Cheese Filling

• In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
• Add powdered sugar and vanilla extract, beating until light and fluffy.
• For a citrus twist, add orange or lemon zest.

Step 8: Fill and Re-Roll

• Once the cake is completely cool, carefully unroll it.
• Spread the cream cheese filling evenly over the surface, leaving a ½-inch border around the edges.
• Re-roll the cake (without the towel), using gentle pressure to form a tight spiral.
• Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.

Step 9: Slice and Serve

• Remove the chilled roll from the refrigerator.
• Dust with powdered sugar or drizzle with glaze if desired.
• Slice into 1-inch pieces using a sharp knife.
• Serve chilled or at room temperature.

Hamburger Potato Casserole

 

Recipe Details

• Author: tinsuf
• Cuisine: American
• Category: Main Dish
• Keywords: hamburger potato casserole, ground beef casserole, cheesy potato bake
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes
• Yield: 6 servings

Ingredients

• 1 ½ pounds ground beef
• 4 large russet potatoes, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese
• 1 can (10.75 oz) condensed cream of mushroom soup
• ¾ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Peel and thinly slice the russet potatoes, keeping the slices as uniform as possible to ensure even cooking. Chop the onion and shred the cheddar cheese if not already prepared.
3. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is fully browned and the onion is softened. Drain off any excess fat.
4. In a small bowl, whisk together the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper until smooth.
5. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the cooked ground beef mixture, followed by half of the shredded cheddar cheese.
6. Repeat the layers using the remaining potatoes, beef, and cheese.
7. Pour the soup mixture evenly over the entire casserole, making sure it seeps down through the layers.
8. Cover the dish tightly with aluminum foil and bake for 60 to 70 minutes, or until the potatoes are fork-tender.
9. Remove the foil and allow the casserole to rest for 5 minutes before garnishing with chopped parsley and serving.

Troubleshooting & Consistency Tips

If the potatoes are not fully tender after baking, re-cover the casserole and continue baking in 10-minute increments. Thin, evenly sliced potatoes are essential for proper cooking.

Luscious Banana Pecan Cake

 

Moist, tender banana cake loaded with crunchy pecans and topped with a rich, buttery finish. This Luscious Banana Pecan Cake is perfect for dessert, brunch, or a cozy afternoon treat.

Ingredients

Banana Cake

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3 ripe bananas, mashed

1/2 cup sour cream or plain yogurt

1 cup chopped pecans

Optional Glaze (Highly Recommended)

1/2 cup unsalted butter

1/2 cup brown sugar

2 tbsp milk or heavy cream

1/2 tsp vanilla extract

Instructions

Preheat Oven

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk flour, baking soda, and salt. Set aside.

Cream Butter & Sugar

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

Add Wet Ingredients

Beat in eggs one at a time.

Mix in vanilla and mashed bananas.

Stir in sour cream until smooth.

Combine

Add dry ingredients to wet mixture and mix just until combined.

Fold in chopped pecans.

Bake

Pour batter into prepared pan.

Bake 35–40 minutes, until a toothp

Fluffy Blueberry Pancakes

 

Ingredients

• 1 ½ cups all-purpose flour

• 3 ½ teaspoons baking powder

• 1 tablespoon white sugar

• 1 teaspoon salt

• 1 ¼ cups milk (room temperature)

• 1 large egg

• 3 tablespoons butter, melted and slightly cooled

• 1 cup fresh or frozen blueberries

Instructions

• In a large bowl, sift together flour, baking powder, sugar, and salt.

• In a separate bowl, whisk milk and egg together.

• Add melted butter to the milk mixture and stir well.

• Make a well in the dry ingredients and pour in the wet mixture.

• Mix gently until just combined; small lumps are normal.

• Let the batter rest for 5–10 minutes.

• Heat a lightly oiled non-stick pan or griddle over medium-high heat.

How to Make

• Pour about ¼ cup of batter onto the hot pan for each pancake.

• Sprinkle blueberries over the pancake while the first side cooks.

• Cook until bubbles appear and edges look set.

• Flip gently and cook the second side for 1–2 minutes until golden.

• Remove from pan and repeat with remaining batter.