Slow Cooker Christmas Cake
I’m a bit late with this since Stir Up Sunday was last week but I’ve tried making a Christmas cake in my slow cooker this week. I’ve found in the past that cakes made in the slow cooker stay lovely and moist (for example my slow cooker plum and almond cake), so this seemed an ideal way to bake my Christmas cake too. read on for my recipe for a slow cooker Christmas cake!
- 200 g sultanas
- 100 g mixed peel
- 100 g honey apricots chopped
- 150 g sweet dried cranberries
- 50 g jumbo raisins
- 25 g crystallised ginger chopped
- Zest and juice of 1 small orange or a satsuma
- 200 ml of black tea
- 200 g butter
- 200 g light brown sugar
- 3 medium eggs
- 0.5 tsp vanilla bean paste
- 150 g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground allspice
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Mix all the fruit in a large bowl. Add in the orange or satsuma zest and juice, then the tea. Mix it well, then cover the bowl with clingfilm and leave it to soak overnight.
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When you are ready to make the cake the next day, cream together the sugar and butter in a large bowl.
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Next, add in the three eggs and beat well.
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Fold in the flour, spices and vanilla bean paste, and combine well.
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Mix in the soaked fruit and any remaining liquid.
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Grease and line a 20 cm round silicone pan on the base and sides with a double layer of baking paper.
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Place an upturned saucer or small tin on the base of your slow cooker. You will need to use a large slow cooker (mine is 5.7 litrthat your pan fits into. Placing the pan on a saucer will stop the base of the cake burning during the long cooking time needed for this dense cake.
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Spoon the cake mixture into your prepared silicone pan, and smooth it down on top.
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Pour some hot (not boiling or your pot might cracwater into your slow cooker pot, around the saucer. I used a couple of inches and topped it up once during cooking.
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Now place your silicone pan on top of the upturned saucer.
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Place a clean tea towel under your slow cooker's lid, to catch condensation during cooking and stop it making the top of the cake soggy.
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Switch the slow cooker on high and cook for 3-4 hours, until the top looks firm and a cake tester or skewer comes out clean from the centre.
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Remove from the slow cooker and allow it to cool.
Now you can treat the cake as any Christmas cake, feeding it with alcohol or whatever liquid you like. I will wrap mine in baking paper and store in a tin until just before Christmas, when I’ll add marzipan and icing.
Pin my slow cooker Christmas cake recipe for later!
Linking up with Farmersgirl Kitchen and the December Slow Cooked Challenge, which has a lovely festive logo this month!
The Christmas cake looks fantastic, I’m going to try it myself. Thank you
Great Angela, let me know how you get on!
This looks great, going to attempt a cake in my slow cooker soon. You have inspired me!
Great, I will look out for it!
What a great idea…making a Christmas cake in a slow cooker – I don’t have one but I wish I did!! I love the idea of soaking the fruit in tea and I also love the idea of including ginger. Yummy!!
Wonderful cake!
We don’t celebrate Christmas here but we have a coming holiday in which we eat fresh and dry fruits. This cake would be perfect 🙂
Thanks Winnie, and thanks for visiting! 🙂
Really great looking cake, Lucy. Thanks for sharing it for the Slow Cooked Challenge.
Lovely! I’ve never tried making a Christmas cake in the crock pot but this makes me want to try. Thanks for linking up with #recipeoftheweek
Oh such a fantastic idea, love it. Happy Christmas. x
thanks Julie, Happy Christmas to you too
Oh I bet this is so much more cost effective than traditional oven cooking. Looks so moist and tempting – Thanks for joining in with #Bakeoftheweek New Linky open tomorrow x
Thanks Helen, I will link up ASAP. happy new year!
Hi! Thanks for linking up to Slow Cooker Sunday.My e-mail notifications for new links hadn’t come through, so I missed this.I’ll add it to the Pinterest boards and G+ community today.Sorry!
No problem Aly!
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Just baking the Christmas cake in the slow cooker and it’s more like a Christmas pudding, very moist and not like your cake at all.mwhere do you think I went wrong, I followed all instructions n ingredients. Any tips would be great.
Hi Karen, I’d just keep cooking, maybe it needs longer. If it looks like burning I would switch to low. Hope that helps!