Pressure Cooker Fruit Cake You'll Wanna Make Again
This classic fruit cake is packed with candied fruit, nuts, and warm spices, and it's made in your pressure cooker for incredible moisture and flavor.
Equipment
- 1 Mixing bowl Large
- 1 10-inch tube pan Non-removable bottom preferred
- 1 Stand mixer or hand mixer
Ingredients
For the Cake and Optional Glaze
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3 ½ cups pecans chopped
- 1 ½ cups candied pineapple ¾ lb
- 2 cups candied cherries ¾ lb
- 1 ½ cups golden raisins ½ lb
- ½ cup unsalted butter softened
- 2 ¼ cups granulated sugar
- 6 eggs
- 1 ½ tablespoons brandy for the batter
- 2 tablespoons honey for brushing cake
- 1 cup brandy for soaking, optional
- ½ apple peeled & sliced, for storing, optional
- 2 tablespoons cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk or more to achieve desired consistency
Instructions
Instructions
- Spray and line a 10-inch tube pan with parchment paper.
- Preheat oven to 275°F. (Convection preferred for even browning and quicker baking.)
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Add pecans, pineapple, cherries, and golden raisins. Toss to coat.
- In a stand mixer or with hand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then beat in brandy.
- Fold in the dry mixture with nuts and fruits. Pour into prepared pan and place in oven.
- Place baking dish with hot water below cake pan in oven (do not submerge). Bake for 2 hours or until tester comes out clean. After 90 minutes, brush with warmed honey and continue baking.
- Cool and unmold cake. For optional soaking, wrap cooled cake in brandy-soaked towel with a few apple slices, then wrap in plastic and let sit for 2 weeks.
- For glaze, whisk cream cheese, powdered sugar and milk until smooth and drizzle over cake when desired.
Video
https://youtube.com/watch?v=k3mMLFLOihM%3Ffeature%3Doembed
Notes
Use cream cheese glaze or dust with powdered sugar. For non-alcoholic version, substitute brandy with apple cider and refrigerate. Store wrapped fruitcake up to 6 months at room temp if soaked, or refrigerate/freeze for longer shelf life.
