Christmas Cake In Slow Cooker

Gerald Loeb

2 min read

·

21-11-2024

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The holidays are a time for cherished traditions, and few are as beloved as Christmas cake. This rich, dark fruitcake, steeped in history and brimming with festive spices, is a centerpiece of many Christmas celebrations. But let's be honest, the traditional baking method can be time-consuming and demanding. This year, simplify your festive baking with a surprisingly delicious alternative: Christmas cake made in a slow cooker.

A Simpler Approach to Holiday Baking

This method offers a gentler, more hands-off approach to creating a moist and flavorful Christmas cake. The slow cooker's even heat distribution minimizes the risk of burning and ensures a consistently cooked result, making it perfect for bakers of all skill levels. Forget meticulously monitoring oven temperatures – simply let your slow cooker work its magic.

The Recipe: Slow Cooker Christmas Cake

This recipe yields a moist, intensely flavored cake perfect for sharing with friends and family.

Ingredients:

• 1 cup dried mixed fruit (raisins, currants, cranberries, etc.)
• 1/2 cup dried cherries or apricots
• 1/2 cup chopped candied peel
• 1/4 cup dark rum or brandy (optional, but adds delicious depth)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Prepare the fruit: In a medium bowl, combine the dried mixed fruit, cherries or apricots, candied peel, and rum or brandy (if using). Let this mixture soak for at least 30 minutes, or preferably overnight.
2. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg, allspice, and salt.
3. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Add the soaked fruit: Gently fold in the soaked fruit mixture.
7. Slow cooker magic: Grease a 6-quart slow cooker. Pour the batter into the slow cooker.
8. Cook on low: Cover and cook on low for 4-6 hours, or until a wooden skewer inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
9. Cool and frost (optional): Let the cake cool completely in the slow cooker before inverting it onto a serving plate. Once cooled, you can frost with your favorite frosting.

Tips for Success:

• Soaking the fruit: Soaking the fruit is crucial for a moist cake. The longer it soaks, the better the flavor.
• Don't overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Check for doneness: Use a wooden skewer or cake tester to check for doneness. If it comes out with moist crumbs attached, continue cooking for another 30-60 minutes.
• Get creative: Feel free to experiment with different types of dried fruit and spices to customize your cake.

This slow cooker Christmas cake offers a delightful alternative to traditional methods, delivering the same rich flavors and festive cheer with significantly less effort. Enjoy!