Instant Pot® Christmas 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. 

Prep Time: 30 Minutes 

Cooking Time in Instant Pot : 60 minutes 

Additional Time : 2 -3 weeks maturation time ( recommended) 

Makes 2 x 18cm tins


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

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

2. Use the sauté function on the InstantPot® and bring the mixture in the pot to the boil, then cook for 5 minutes, stirring continually. Add butter and sugar, stirring occasionally to help dissolve the sugar.

3. Stop the Sauté function and remove the pot and leave to cool for 10 minutes and stir in the beaten eggs.  In a large bowl place the flour, spices and mix well, pour in the fruit mixture. Rinse out the 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 bottom of your Instant Pot®. Using the trivet with the handles that came with your pot, CAREFULLY lower the cake into the pot. I fold the handles of the trivet flat as my tin is wider than the trivet . Close the lid and set on high pressure or on the cake function for 60 minutes. When the cook cycle is complete, let the pressure naturally release for 15 minutes. Vent the pressure the rest of the way with the vent valve, and open only when the pin has dropped and it is safe to do so.

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. 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 1tbsp almond liqueur and brush with warm apricot jam.


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