PARTNER CONTENT: Christmas fruit cake

Food24
8 servings Prep: 12 hrs By Food24
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Ingredients (17)

200 g mixed dried fruit
300 ml rum
125 g glazed red cherries
250 ml muscavado sugar
300 g butter
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
pinch salt
1 cup almond flakes — blanched
3 Tbs candied orange peel
orange — zest only
2 cup water
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Method:

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.



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