Slow cooker Christmas cake recipe: a deliciously moist take on the festive classic

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Looking for a slow cooker Christmas cake recipe that’s guaranteed not to turn your cake dry? A time-tested festive favourite, Christmas cake can be absolutely delicious – if done right. And the right way to do it is not to hold back on ingredients: this is a ‘hungry’ cake that will take all you can give it, including plenty of booze. This will prevent your cake from drying out – which, let’s face it, no amount of icing on top will rescue. 

Slow cookers are particularly useful for making Christmas cake, because it’s much less likely your cake will burn or dry out than when making it in a cake tin in the oven. Below, we’re sharing our favourite slow cooker Christmas cake recipe. As a precaution, and to make it easier to turn out, we recommend lining your slow cooker with foil before putting in the cake mix. Alternatively, use a silicone cake mould – it’ll prevent the cake from sticking to the sides of your slow cooker and is safe to use. 

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Slow cooker Christmas cake recipe

The beauty of this recipe is that you can really experiment with what you like best. More/different fruit? Not a problem. More/other type of booze? Again, try out different types to see what you enjoy the most. Will it be sherry or whisky? Finally, there’s the question of icing or no icing. This recipe does not require icing, because we like serving our Christmas cake with clotted cream. But there’s nothing stopping you smothering your cake in as much icing as you like if you like it that way (or how about salted caramel flavoured buttercream?) For our juicy version of the Christmas cake, you will need:

  • Large eggs, three;
  • Plain flour, 250 grams;
  • Brandy, 200 ml + extra for impregnating the cake afterwards;
  • Raisins, sultanas, sweetened dried cranberries, glace cherries, 200 grams each;
  • Butter, melted, 200 grams;
  • Treacle/molasses/syrup, two to four tablespoons;
  • Cinnamon, one teaspoon;
  • Brown sugar, four tablespoons;
  • Ground almonds, 100 grams;
  • The zest and juice of a large orange

1. In a large mixing bowl, beat the eggs, then add the flour and the melted butter. 

2. Mix in both types of sugar, until the mixture is smooth.

3. Add the ground almonds, orange zest and juice, cinnamon, and the brandy. Keep mixing until uniform.

4. Add the fruit. You’ll want to make sure it’s evenly distributed throughout the cake mixture.

5. Pour the mixture into your pre-lined slow cooker/cake mould (to go inside the slow cooker). Cook on medium for three to four hours or slow for four to five hours, or until the cake is a golden brown colour on top.  

6. Take the cake out of the slow cooker, and out of the mould if using one. Then, make a few small holes in the top of the cake with the tip of a knife; drizzle a little more brandy. Discard any that ends up collecting at the bottom of the cake. Let the cake cool completely before icing. If making icing, simply follow the instructions on your icing pack.

7. Serve on its own if iced, or with clotted cream/brandy cream if having without. 

Find more easy meals in our slow cooker recipe page. 

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