Slow cooker Christmas cake
A festive Christmas cake made in a slow cooker, rich in plump dried fruit and cherries. This vegetarian recipe saves on energy costs while delivering a delicious holiday treat.
Ingredienser
- 850 g mixed fruit (or mix of raisins (sultanas and mixed peel))
- 100 g glacé cherries halved
- 2 pieces stem ginger plus 1 tbsp syrup from the jar
- 75 ml brandy (cherry brandy or Cointreau)
- 1 orange zested and juiced
- 1 lemon zested and juiced
- 250 g butter melted (plus extra for the tin)
- 175 g light brown sugar
- 50 g golden syrup
- 4 eggs
- 175 g plain flour
- 75 g ground almonds
- 1 tsp baking powder
- 1.5 tsp mixed spice
- 0.5 tsp ginger
- 0.25 tsp ground cloves
- 1 tsp ground cinnamon
Gör så här
Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight.
Butter and line a 20cm, deep round cake tin with two layers of baking parchment.
Heat the slow cooker on high for 30 mins.
Meanwhile, combine the butter, sugar, golden syrup and eggs in a large bowl, then fold in the remaining ingredients, followed by the soaked dried fruit and any liquid.
Cook on low for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean.
Check the cake after 5 hours, being sure not to keep the lid off for too long; the internal temperature should read around 92C.
Leave to cool completely in the tin.