Fruit cake is one of those weird things in life that you either love or hate, or don’t particularly love – but eat anyway because there is so many nostalgic memories attached to them.
I remember there was a time during the 90’s that my mom and dad used to attend quite a few weddings, and the party favours were always a block of fruit cake wrapped up in some teal organza and pink ribbon. My gran used to bake so many fruitcakes for Christmas that some had to be frozen and stored away! But the smell of fruit cake always takes me back to family filled Christmas holidays, and the treats that come with it.
This Christmas Fruit Cake is quite unique, I made it in my Instant Pot™ and it was extremely easy. This cake is moist, fruity, a tad spicy and stores very well! I love using loads of fruit, creating a luxurious cake filled with flavour and texture.
200g mixed dried fruit*
300ml rum (you can also use brandy or whiskey)
125g glazed red cherries
250ml Muscavado sugar
2 wisked eggs
250ml self-raising flour
5ml baking powder
35ml ground cinnamon
20ml ground ginger
20ml ground nutmeg
15ml ground cardamom
pinch of salt
1 cup blanched almond flakes
3 tablespoons glazed orange peel
zest of one orange
2 cups water
(*) most stores sell dried fruit cake mix. If you want to make your own, the best combination of dried fruit to use is chopped up sultanas & raisins.
- 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 minutes
- Serve with custard!