Slow Cooker Christmas Cake
My slow cooker Christmas cake recipe is simply my own twist on a traditional Christmas cake recipe, using my preferred dried fruit and without nuts. I soaked my fruit in tea rather than alcohol as I prefer to drink alcohol in liquid form at Christmas!
Servings 10
Calories 481kcal
Equipment
Ingredients
- 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 (all-purpose flour)
- 1 tsp ground cinnamon
- 1 tsp ground allspice
Instructions
- 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.200 g sultanas, 100 g mixed peel, 100 g honey apricots, 150 g sweet dried cranberries, 50 g jumbo raisins, 25 g crystallised ginger, Zest and juice of 1 small orange or a satsuma, 200 ml of black tea
- When you are ready to make the cake the next day, cream together the sugar and butter in a large bowl.200 g butter, 200 g light brown sugar
- Next, add in the three eggs and beat well.3 medium eggs
- Fold in the flour, spices and vanilla bean paste, and combine well.0.5 tsp vanilla bean paste, 150 g plain flour (all-purpose flour), 1 tsp ground cinnamon, 1 tsp ground allspice
- Mix in the soaked fruit and any remaining liquid.
- Grease and line a 20 cm round silicone pan on the base and sides with a double layer of baking paper.
- 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 litres) that 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.
- Spoon the cake mixture into your prepared silicone pan, and smooth it down on top.
- Pour some hot (not boiling or your pot might crack) water into your slow cooker pot, around the saucer. I used a couple of inches and topped it up once during cooking.
- Now place your silicone pan on top of the upturned saucer.
- 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.
- 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.
- Remove from the slow cooker and allow it to cool. Decorate as desired.
Video
Nutrition
Calories: 481kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 183mg | Potassium: 391mg | Fiber: 3g | Sugar: 56g | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1.9mg