Slow Cooker Christmas Fruit Cake2022-11-22
- Cuisine: English
- Course: Dessert
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Trans Fat0 g
Unsaturated Fat0 g
Slow cooker Christmas fruit cake. This classic Christmas cake is usually baked in a deep, round cake tin and dusted with caster sugar. But by using a slow cooker, you can make it without any fuss or bother.
Why is Slow Cooking Important?
Slow cooking is an important cooking technique that should not be overlooked. It can help you save up on energy, money, and time.
Slow cookers are electric kitchen appliances that are used to cook food slowly and gently. They allow you to reduce your cooking time by two-thirds and they can also help you save up on energy, money, and time.
What Can You Put in Slow Cooker Christmas Fruit Cake?
The slow cooker Christmas fruit cake is a dessert that can be made in advance. It is a perfect dessert for the holiday season because it can be made ahead of time and then left to cook in the slow cooker until you are ready to eat it.
The ingredients for this cake are not complicated at all, and they are very affordable. You can make your own fruitcake mix, or use a store-bought mix if you prefer. This recipe will also work with other types of cakes such as angel food cake or pound cake.
Fruit Cake Topping Ideas
The traditional fruitcake topping is a sugar glaze, but there are many other options. Here are some topping ideas to consider:
Slow Cooker Christmas Fruit Cake
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- 2 pounds (960 g) mixed dried fruits
- 1²⁄³ cups (410 ml) condensed milk
- 1 cup (250 ml) milk
- 1 cup (250 ml) Baileys cream liqueur
- 1 orange, zested and juiced
- 2 cups plain flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
In a large mixing bowl, combine dried fruit, both milk, Baileys liqueur, orange juice, and orange juice. Stir well, then cover and refrigerate overnight.
Remove the fruit mixture from the fridge. Stir well. In a small mixing bowl, combine the plain flour and spices. Mix and fold through the fruit mixture.
Line the base and sides of your slow cooker with 2 layers of parchment paper, greasing the top layer with a little butter. Pour in the batter, then smooth over the top. Place the tea towel over the top of the cooker.
Cover the pot and cook on a low-heat setting for 4 hours, or until a toothpick inserted in the center of the cake comes out clean.
Remove the baked cake from the slow cooker and transfer it to a wire rack. Allow it to cool. Serve it with your favorite topping.