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Slow cooker Christmas cake

One slow cooker Christmas cake

Slow cooker Christmas cake

Name: Slow cooker Christmas cake
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 20
Ingredients: 850g mixed fruit (or mix of raisins, sultanas and mixed peel); 100g glacé cherries halved; 2 pieces stem ginger plus 1 tbsp syrup from the jar; 75ml brandy, cherry brandy or Cointreau; 1 orange zested and juiced; 1 lemon zested and juiced; 250g butter melted, plus extra for the tin; 175g light brown sugar; 50g golden syrup; 4 eggs; 175g plain flour; 75g ground almonds; 1 tsp baking powder; 1½ tsp mixed spice; ½ tsp ginger; ¼ tsp ground cloves; 1 tsp ground cinnamon

Samuel Goldsmith

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Serves 18 - 20

Easy

Prep: 15 mins

Cook: 9 hrs and 30 mins - 10 hrs

plus overnight soaking

A star rating of 3.7 out of 5.7 ratingsRate

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Why not make this year's Christmas cake in a slow cooker? You'll save on energy costs and be rewarded with a cake rich in plump dried fruit and cherries

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

850g mixed fruit

(or mix of raisins, sultanas and mixed peel)
100g glacé cherries

halved
2 pieces stem ginger

plus 1 tbsp syrup from the jar
75ml brandy, cherry brandy or Cointreau
1 orange

zested and juiced
1 lemon

zested and juiced
250g butter

melted, plus extra for the tin
175g light brown sugar
50g golden syrup
4 eggs
175g plain flour
75g ground almonds
1 tsp baking powder
1½ tsp mixed spice
½ tsp ginger
¼ tsp ground cloves
1 tsp ground cinnamon

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Nutrition: Per serving (20)

kcal352
fat14g
saturates7g
carbs50g
sugars39g
fibre2g
protein4g
salt0.42g

Method

step 1

Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight.
step 2

Butter and line a 20cm, deep round cake tin with two layers of baking parchment. Heat the slow cooker on high for 30 mins. Meanwhile, combine the butter, sugar, golden syrup and eggs in a large bowl, then fold in the remaining ingredients, followed by the soaked dried fruit and any liquid. Cook on low for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean. Slow cooker temperatures can vary, so check the cake after 5 hours, being sure not to keep the lid off for too long. The internal temperature should read around 92C. Leave to cool completely in the tin. Will keep for up to two months in a sealed cake tin.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 3.7 out of 5.7 ratings

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