Festive Fruit Cake

Your festive preparations just got easier and more delicious with this one pot festive cake. 
 
“Don't be put off by the long list of ingredients, once you have everything it’s as easy as mix and bake. The mixture makes 2 small cakes and can be halved.” - Taryne Jakobi
 

Ingredients
 
800g cake mix
100g cherries
160g candied mixed peel
100g silvered almonds
175g chopped dates
¾ cup brandy or sherry or substitute with apple juice
1/4 cup water
320g brown sugar
250g soft butter
4 eggs, beaten
350g  self-raising flour
¼ tsp bicarbonate of soda
1/4 tsp salt
5g ground cinnamon
5g ground allspice
2-3 tablespoons brandy or sherry, extra
 
 
Method

1. Place the fruit mix, cherries, mixed peel, almonds and dates in the inner pot and pour over the brandy (or apple juice) and water and allow to stand while you measure out the remaining ingredients.


2. Switch on Sauté mode and bring the mixture in the pot to the boil, then simmer for 5 minutes, stirring continually. Add butter and sugar, stirring occasionally to help dissolve the sugar.
 
3. Cancel the Sauté function and remove the inner pot and set aside to cool for 10 minutes, then stir in the beaten eggs. 
 
4. In a large bowl place the sifted flour, spices and mix well, pour in the fruit mixture. Rinse out the inner pot, and return to the Instant Pot.  Grease and line 2 x 18cm spring form tins with baking paper. Pour the mixture into the prepared tins, preferably weigh the mixture to get equal amounts in each tin, and level the surface with the back of a spatula.
 
4. To “bake” the cake pour 1 cup of water into the inner pot and insert the trivet CAREFULLY lower the cake into the pot. Tip - fold the handles of the trivet flat on top of each other to make the tin fit.  Close the lid and set to Cake function (Duo Plus) for 60 minutes or Pressure Cook on High (other models). When the cook cycle is complete, let the pressure naturally release for 15 minutes.  Manually release the pressure the rest of the way and once the pin has dropped, open the lid carefully.
 
5. Leave cake to cool completely in the tin. When cool, remove from tin (leaving on parchment paper). Pour over 1 tablespoon of brandy or sherry (optional). Wrap a few layers of clingfilm around the cake in its paper, then cover with foil. Store in an airtight container in a cool place. Feed the cake weekly with 1 tot of brandy or sherry. Re-wrap and store as before. After two / three weeks of maturing, prick the top of the cake all over with a skewer and sprinkle over 1 tbsp almond liqueur and brush with warm apricot jam.

For more recipes by Taryne, head to the below link: 

https://tarynejakobi.co.za/