Get ready to revolutionize your baking game with this mind-blowing Instant Pot Fruit Cake that promises to transport your taste buds to a world of rich, boozy deliciousness! Imagine a cake so moist, so packed with flavor, that it will make traditional oven-baked fruit cakes seem like mere child's play. Whether you're a seasoned baker or a curious kitchen novice, this British-inspired recipe will become your new go-to dessert that's guaranteed to impress everyone at your next gathering.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 2 cups mixed dried fruits
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped nuts
- ¼ cup orange juice
- ¼ cup brandy or rum
Instructions
- Prepare the dried fruits by soaking them in brandy or rum for at least 1 hour before cooking, allowing them to become plump and absorb the alcohol.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth and consistent batter.
- In a separate bowl, sift together all-purpose flour, baking powder, ground cinnamon, and ground nutmeg to remove any lumps and ensure even distribution of spices.
- Gradually fold the dry ingredients into the wet mixture, alternating with orange juice, until just combined. Be careful not to overmix.
- Drain the soaked dried fruits and fold them into the batter along with chopped nuts, distributing evenly throughout the mixture.
- Grease a 7-inch round cake pan that fits inside your Instant Pot, and line the bottom with parchment paper.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Add 1 cup of water to the bottom of the Instant Pot inner pot, then place the trivet inside.
- Carefully lower the cake pan onto the trivet, covering the top of the pan with aluminum foil to prevent moisture from dripping onto the cake.
- Close the Instant Pot lid, set the valve to sealing, and select the "Manual" or "Pressure Cook" setting at high pressure for 60 minutes.
- Once cooking is complete, allow for a natural pressure release for 15 minutes, then carefully do a quick release of any remaining pressure.
- Carefully remove the cake pan from the Instant Pot using oven mitts, and let it cool on a wire rack for 10-15 minutes.
- Remove the cake from the pan by running a knife around the edges and inverting it onto the wire rack.
- Optional: Once completely cooled, brush the top with additional brandy or rum for extra moisture and flavor.
- Allow the cake to cool completely before slicing and serving. For best results, wrap in plastic wrap and let it rest overnight to enhance the flavors.
Tips
- Fruit Soaking Secrets: For maximum flavor, soak your dried fruits in brandy or rum for at least 1 hour, or even overnight if possible. The longer they soak, the more intense the flavor.
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining dry and wet ingredients, fold gently to keep the cake light and fluffy. Overmixing can result in a dense, tough cake.
- Moisture is Key: The aluminum foil cover is crucial to prevent water droplets from ruining your cake's perfect texture.
- Patience Pays Off: Let the cake rest overnight after baking. This allows the flavors to meld and develop, making the cake even more delicious.
- Storage Tip: Wrap the cooled cake in plastic wrap and store at room temperature. It actually gets better with time and can last up to a week!
- Serving Suggestion: For an extra touch of luxury, serve with a dollop of whipped cream or a splash of additional brandy.
Nutrition Facts
Calories: 298kcal
Carbohydrates: 26g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 120mg