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We hope you got benefit 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 do that.
The ingredients needed to make Christmas Cake made in a pressure cooker:
- Take Dried fruit mixture
- Prepare 125 g sultanas
- You need 250 g seedless raisins
- Prepare 125 g pitted dates, chopped
- Get 75 g red cherries, cut in half
- You need 75 g green cherries, cut in half
- Provide 75 g orange peel, chopped
- Prepare 100 g walnuts or pecans, chopped
- Provide 5 ml cacao
- Prepare 2,5 ml cloves or instant coffee
- Take 2,5 ml cinnamon
- Get 2,5 ml mixed spice
- You need 125 ml brandy
- Take Cake batter
- Prepare 125 g butter at room temperature
- Provide 125 g soft brown sugar
- Take 3 large eggs
- Take 125 g cake flour
- Prepare 2,5 ml salt
- Prepare 2,5 ml baking powder
Instructions to make Christmas Cake made in a pressure cooker:
- In a large glass or ceramic bowl combine all the fruit mixture ingredients including spices and brandy, mix and cover, leave to soak overnight.
- 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.
- 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.
- Add the fruit mixture to the batter and combine till well blended. Add mixture to baking tin and level top with a spatula.
- 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.
- 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.
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