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Instant Pot Fruit Cake

Instant Pot Fruit Cake

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

  1. 2 cups mixed dried fruits
  2. 1 cup unsalted butter, softened
  3. 1 cup brown sugar
  4. 4 large eggs
  5. 2 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon ground cinnamon
  8. ½ teaspoon ground nutmeg
  9. ½ cup chopped nuts
  10. ¼ cup orange juice
  11. ¼ cup brandy or rum

Instructions

  1. 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.
  2. 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.
  3. Add eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth and consistent batter.
  4. 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.
  5. Gradually fold the dry ingredients into the wet mixture, alternating with orange juice, until just combined. Be careful not to overmix.
  6. Drain the soaked dried fruits and fold them into the batter along with chopped nuts, distributing evenly throughout the mixture.
  7. Grease a 7-inch round cake pan that fits inside your Instant Pot, and line the bottom with parchment paper.
  8. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
  9. Add 1 cup of water to the bottom of the Instant Pot inner pot, then place the trivet inside.
  10. 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.
  11. Close the Instant Pot lid, set the valve to sealing, and select the "Manual" or "Pressure Cook" setting at high pressure for 60 minutes.
  12. Once cooking is complete, allow for a natural pressure release for 15 minutes, then carefully do a quick release of any remaining pressure.
  13. Carefully remove the cake pan from the Instant Pot using oven mitts, and let it cool on a wire rack for 10-15 minutes.
  14. Remove the cake from the pan by running a knife around the edges and inverting it onto the wire rack.
  15. Optional: Once completely cooled, brush the top with additional brandy or rum for extra moisture and flavor.
  16. 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

  1. 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.
  2. Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most consistent batter.
  3. 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.
  4. Moisture is Key: The aluminum foil cover is crucial to prevent water droplets from ruining your cake's perfect texture.
  5. Patience Pays Off: Let the cake rest overnight after baking. This allows the flavors to meld and develop, making the cake even more delicious.
  6. 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!
  7. 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

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