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PARTNER CONTENT: Christmas fruit cake


Christmas fruit cake

Ingredients 17
Servings 8
Time Overnight

Ingredients

  • 200
    g
    mixed dried fruit
  • 300
    ml
    Rum
  • 125
    g
    glazed red cherries
  • 250
    ml
    Muscavado sugar
  • 300
    g
    butter
  • 2
    whisked eggs
  • 250
    ml
    self-raising flour
  • 5
    ml
    baking powder
  • 35
    ml
    ground cinnamon
  • 20
    ml
    ground ginger
  • 20
    ml
    ground nutmeg
  • 15
    ml
    ground cardamom
  • pinch
    of salt
  • 1
    cup
    blanched almond flakes
  • 3
    Tbs
    glazed orange peel
  • zest of one orange
  • 2
    cup
    water
 

Method

52 mins
 

Soak your dried fruit mixture and glazed cherries in rum overnight. The longer you soak your fruit, the more of a punch your cake will pack!

 

Cream the Muscavado sugar and butter together until completely mixed.

 

Add small quantities of the whisked egg to the mixture until completely mixed.

 

Sift in the flour, baking powder, cinnamon, ginger, nutmeg, cardamom and salt, mix well.

 

Stir in your soaked mix fruit and excess rum, the almond flakes, glazed orange peel and the fresh orange zest.

 

Grease an ovenproof, round bowl with butter.

 

Line the bottom of the bowl with some chopped cherries, orange zest and glazed orange peel (optional).

 

Place your mixture inside the bowl, leaving about two cm’s open at the top for your cake to expand.

 

Place two cups of water in your Instant Pot, and place your bowl on top of trivet tray.

 

Seal the lid, select the Pressure Cook function and cook on High Pressure for 52 mins.

 

Serve with custard!


Recipe by Caffeine and Fairy dust.

 

Read more on: festive  |  partner content  |  recipes  |  christmas
 

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