|200 g||mixed dried fruit|
|125 g||glazed red cherries|
|250 ml||muscavado sugar|
|2||eggs — whisked|
|250 ml||flour — self-raising|
|5 ml||baking powder|
|35 ml||cinnamon — ground|
|20 ml||ginger — ground|
|20 ml||nutmeg — ground|
|15 ml||cardamom — ground|
|1 cup||almond flakes — blanched|
|3 Tbs||candied orange peel|
|orange — zest only|
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 a 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.