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Christmas Cake made in a pressure cooker
Christmas Cake made in a pressure cooker

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We hope you got insight from reading it, now let’s go back to christmas cake made in a pressure cooker recipe. You can cook christmas cake made in a pressure cooker using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Christmas Cake made in a pressure cooker:
  1. You need Dried fruit mixture
  2. Prepare 125 g sultanas
  3. Take 250 g seedless raisins
  4. Take 125 g pitted dates, chopped
  5. Provide 75 g red cherries, cut in half
  6. Provide 75 g green cherries, cut in half
  7. You need 75 g orange peel, chopped
  8. Get 100 g walnuts or pecans, chopped
  9. Take 5 ml cacao
  10. You need 2,5 ml cloves or instant coffee
  11. You need 2,5 ml cinnamon
  12. Provide 2,5 ml mixed spice
  13. You need 125 ml brandy
  14. Prepare Cake batter
  15. Use 125 g butter at room temperature
  16. Provide 125 g soft brown sugar
  17. Get 3 large eggs
  18. Prepare 125 g cake flour
  19. Take 2,5 ml salt
  20. Get 2,5 ml baking powder
Steps to make Christmas Cake made in a pressure cooker:
  1. In a large glass or ceramic bowl combine all the fruit mixture ingredients including spices and brandy, mix and cover, leave to soak overnight.
  2. Prepare a 17,5 cm or 7 inch cake tin greased with butter or cooking spray. Alternatively use a round bottom glass, stainless steel bowl or suitable container that will fit loosely inside your pressure cooker. While cooking cover the container with a lid or tie a foil cover on top with string. Place a trivet or suitable stand on the bottom of your pressure cooker, add two cups of water. The bake tin or bowl must not touch the bottom of the cooker during cooking.
  3. In a large mixing bowl cream the butter and sugar till light then mix in the eggs one by one. Sift in the flour, salt and baking power, mix till well combined.
  4. Add the fruit mixture to the batter and combine till well blended. Add mixture to baking tin and level top with a spatula.
  5. Cover the baking tin with a lid or place a piece of aluminum foil on top and tie off with string. This will stop water from collecting on top of cake. Place in pressure cooker and cook for 1 1/2 hours.
  6. Release pressure from cooker and remove baking tin. Leave cake to stand in tin for two hours to cool then remove cake by turning upside down on cooling rack. Leave cake to cool completely before covering in aluminum foil and store in fridge. Optionally feed the cake 25ml of brandy on a weekly basis by pouring on top and then resealing the foil. Slice cake cold from fridge and serve.

Assemble the pressure cooker lid, making sure the Pressure Release valve is in the seal position. Although the Instant Pot has plenty of fancy features I considered to cook the cake (I won't be surprised if upcoming models include an Instant Pot cake function), to keep the recipe as simple as possible and accommodate different brands of electric pressure cookers, I went the simple route and cooked it on high pressure (manual). Lower the cake pan into the pressure cooker and put the lid on. Wear oven mitts to lift the lid off of the hot pressure cooker. Carefully lower the pan with the cake batter down onto the stand in the pressure cooker.

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