Pressure Cooker Apricot and Almond Christmas Cake Recipe
This pressure cooker apricot and almond Christmas cake recipe is a delicious, moist cake ready in just 2.5 hours! With no soaking and no feeding, it's perfect if you're needing a last-minute homemade Christmas cake.
Servings: 40 servings
Calories: 224kcal
Equipment
- 1 aluminium foil
Ingredients
- 500 grams sultanas
- 250 grams raisins
- 250 grams dried apricots quartered
- 150 grams mixed peel
- 200 grams glace cherries halved
- 1 orange zest and juice
- 1 lemon zest and juice
- 150 ml cherry brandy
- 250 grams butter
- 200 grams dark muscovado sugar
- 300 grams plain flour
- 0.5 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 100 grams flaked almonds
- 5 medium free-range eggs
Instructions
- Place 500 grams sultanas, 250 grams raisins, 250 grams dried apricots, 150 grams mixed peel, 200 grams glace cherries, juice and zest of 1 orange and 1 lemon, 150 ml cherry brandy, 250 grams butter and 200 grams dark muscovado sugar into your Crock-Pot Express Multicooker cooking pot.
- Select MANUAL, set the temperature to LOW and leave to run for five minutes, stirring frequently.
- Transfer the mixture to a bowl and leave to cool for half an hour.
- Meanwhile, lightly grease two 7-inch high-sided metal cake tins.
- Add 300 grams plain flour, 0.5 tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, 100 grams flaked almonds and 5 medium free-range eggs to the fruit mixture and stir well.
- Divide the mixture evenly between the two cake tins, smoothing over the top.
- Add 300 ml water to the clean Crock-Pot Express Multicooker cooking pot and place the metal steaming rack in the bottom.
- Make an aluminium foil sling big enough so that you can remove the hot cake tin after cooking, and place this on top of the steaming rack. Make sure there's enough space in the top so it doesn't get caught in the lid.
- Place one of the cake tins in the base of the cooking pot and fit the Crock-Pot Express Multicooker lid, making sure it is in the locked position and that the steam release valve is closed.
- Select DESSERT, HIGH PRESSURE and set the timer for 60 minutes, or 90 minutes if you prefer a more dense cake.
- At the end of cooking, wait 10 minutes to allow the pressure to release naturally. Carefully use a kitchen utensil to move the steam release valve into the release position.
- Carefully remove the cake tin from the cooking pot and leave to cool completely.
- Cook the second cake, and decorate as desired when cooled!
Video
Nutrition
Calories: 224kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 57mg | Potassium: 277mg | Fiber: 2g | Sugar: 21g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg