Today we are preparing this easy Christmas Fruit Cake in the slow cooker using only 3 ingredients, 1 kilo mixed fruit, 750mls fluid (orange and apple juice and brandy), and 2 cups Self Raising Flour.

To make your Fruit Cake in the slow cooker, soak 1 kilo of mixed fruit in 750mls of orange and apple juice and brandy for 24 hours. Then, stir in 2 cups of Self Raising Flour and cook on low for 8 hours.

Dive into this simple, foolproof recipe to create a moist, flavorful Christmas Fruit Cake with minimal effort.

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Can I use fresh fruit instead of dried fruit for this Christmas Fruit Cake?

Yes, you can use fresh fruit instead of dried fruit, but ensure to reduce the liquid by half to accommodate the extra moisture from the fresh fruit. For example, use only 375mls of orange and apple juice and brandy combined, instead of 750mls.

Is it possible to substitute the brandy in the recipe with a non-alcoholic option?

Absolutely, you can substitute the brandy with a non-alcoholic option like apple cider or more orange juice. Keep the liquid volume the same at 750mls to maintain the moisture balance in the cake.

Slow Cooker Easy Fruit Cake Ingredients

• 1 kilogram of mixed fruits (feel free to include nuts if you prefer)
• 750 milliliters of liquid – a combination of orange juice, apple juice, and brandy works wonders
• 2 cups of Self-Raising Flour

How To Make Slow Cooker Easy Fruit Cake

1. Preparation of the Fruit: Begin by soaking your chosen mix of fruits (and nuts, if you’re adding them) in the 750 milliliters of liquid. The blend of orange juice, apple juice, and brandy not only infuses the fruits with a rich flavor but also ensures they are perfectly moist. Let this mixture sit for 24 hours, allowing the fruits to fully absorb the flavors.
2. Mixing in the Flour: Once the fruits have soaked for 24 hours, it’s time to add the self-raising flour. Gently stir the flour into the fruit mixture until well combined. This step is crucial as it ensures your cake has the right texture and rises beautifully.
3. Preparing the Cake Tin: Take a loose-bottom cake tin and transfer your cake mixture into it. Ensure the mixture is evenly spread within the tin to promote even cooking.
4. Setting Up the Slow Cooker: Place the cake tin inside your slow cooker. Pour water into the slow cooker until it reaches halfway up the sides of the cake tin. This water bath method helps cook the cake gently and evenly.
5. Cooking the Cake: With your slow cooker set to low, cook the cake for 8 hours. Employ the Tea Towel Trick by placing a clean tea towel under the lid of the slow cooker. This absorbs excess moisture, preventing it from dripping onto the cake, which could affect the texture.
6. Cooling and Serving: After 8 hours, turn off the slow cooker and carefully remove the cake tin. Allow the cake to cool before turning it out of the tin. This patience ensures your cake settles properly and maintains its shape.

Recipe Tips

• Slow Cooker Liner Hack: Use a slow cooker liner for an easier cleanup. It’s like giving your slow cooker a raincoat, keeping it clean and ready for its next adventure without the hassle of scrubbing.
• Fruit Soaking Fiesta: Don’t rush the fruit soaking process. Letting them soak for a full 24 hours is like sending your fruits to a spa day; they come out plump, juicy, and ready to party in your cake.
• Tea Towel Trick: The tea towel trick isn’t just old wives’ tale. It’s like putting an umbrella over your cake to protect it from the rain of condensation, ensuring a perfectly moist cake without the sogginess.
• Testing for Doneness: Use a skewer or toothpick to check if your cake is ready. If it comes out clean, your cake is done. It’s like checking if the pool’s water is warm enough for a swim – a quick, simple test before diving in.

Recipe Variations

• Tropical Twist: Swap out half the mixed fruits for dried pineapple, mango, and coconut flakes. It’s like your fruit cake decided to take a spontaneous vacation to the Bahamas, wearing sunglasses and sipping on a piña colada.
• Chocolate Lovers’ Dream: Stir in a cup of dark chocolate chips and replace half the liquid with cold brew coffee. This version is for those who believe chocolate is a main food group and coffee is its best friend.
• Nutty Affair: Add a generous cup of chopped walnuts, pecans, and almonds. It’s perfect for those who like a bit of crunch in their munch, making the cake feel like it’s throwing a surprise party with every bite.
• Boozy Bake: Increase the brandy in the soaking liquid and add a splash of rum for good measure. This cake is not for the faint-hearted; it’s for those who like their desserts to pack a punch, possibly singing sea shanties by the end of the meal.

How can I ensure my fruit cake doesn’t stick to the slow cooker?

To prevent sticking, line the bottom of your slow cooker with parchment paper and lightly grease the sides. This method ensures easy removal of the fruit cake after cooking, keeping the 1 kilo of mixed fruit and 2 cups of Self Raising Flour mixture intact.

What to Serve With Fruit Cake

You can serve your Christmas Fruit Cake with whipped cream, vanilla ice cream, sharp cheddar cheese, warm custard, and a glass of dessert wine.

How To Store Fruit Cake

In The Fridge:

Wrap the fruit cake in plastic wrap or aluminum foil, then place it in an airtight container. Store in the fridge for up to 4 weeks. This method helps maintain its moisture and flavor.

In The Freezer:

First, wrap the fruit cake tightly in plastic wrap or aluminum foil. Then, place it in a freezer bag or airtight container and freeze for up to 6 months. Thaw in the refrigerator overnight before serving to preserve its texture and taste.

Check out More Slow Cooker Recipes:

• Slow Cooker No Chocolate Vanilla Fudge
• Slow Cooker Creamy Chicken and Chorizo Pasta
• Slow Cooker Steak And Mushroom Pudding