This festive Instant Pot fruit cake is a quick and easy, delicious dessert to enjoy in the fall and winter, for Christmas or Thanksgiving. Our recipe is made without alcohol and less sugar but is just as decadent tasting and heady as the classic fruitcake or Christmas pudding. Serve with custard, cream or ice cream!
For the fruit mix
1 cup (5 oz / 150 g) mixed dried fruit (raisins, sultanas, candied orange peel, candied ginger, dried apricot)
1/4 cup pitted dates (2-2.5 oz, about 50–60 g), chopped
1/4 cup glace/candied cherries (2-2.5 oz, about 50–60 g), chopped
1/4 cup prunes (2-2.5 oz, about 50–60 g), chopped
Zest of 1 orange
Juice of 1 orange
1 tablespoon vanilla essence/extract (optional if you have it)
For the batter mix
1/4 cup brown sugar (2 oz, 50 g)
5 oz butter (about 150 g), room temperature, softened
3 medium eggs
1 cup (125 g) plain, all-purpose flour
1 teaspoon (5 g) baking powder
1 heaped teaspoon mixed spice (or use 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
1/2 cup chopped nuts (almonds, walnuts, pecans or a mix)
Extra glace cherries and chopped almonds
Cream cheese frosting, if you wish
- Combine all dried fruit in a bowl with orange zest and orange juice. Leave to soak for a minimum of 15-20 minutes. You can soak these overnight in the fridge. You can add 1/4 cup brandy or port to the mix if you wish to use alcohol.
- To make the batter, beat the butter and brown sugar with an electric whisk on low to medium speed until fluffy. Add one egg at a time and whip into the butter-sugar mix.
- Once incorporated and fluffy, add flour, baking powder, and mixed spice and whisk to combine. Then add the chopped nuts and the fruit mix, including any juices. Fold to combine.
- Grease a 7″ inch springform pan with soft butter or oil. Transfer the batter mix into the pan and spread evenly on the top.
- Add 1.5 cups of cold water to the Instant Pot. Place the trivet inside with the handles folded down (this allows you to fit the springform pan better).
- Cover the cake pan with a piece of foil to catch condensation drops during cooking. Make a foil sling and place it under the cake pan. Lift both sides and lower the cake tin into the pot on top of the trivet.
- Check the sealing ring on the lid to make sure it’s fitted properly. Secure and lock the lid on the pot. Set to Pressure Cook and adjust the time to 45 minutes on HIGH pressure. The Instant Pot will take about 10 minutes to build up the pressure, then the 45-minute timer will start. Once down, allow the pressure to release naturally.
- Open the pot and use the foil sling to lift the cake pan out. Place it on a plate and remove the foil from the top. Allow it to cool down for 5-10 minutes, then run a knife around the cake edges and release the springform cake.
- You can flip the cake upside down onto a plate to then carefully remove the bottom of the pan. Flip the cake back onto a serving plate. Decorate with extra glace cherries and chopped nuts or some cream cheese frosting.
- Serve this Instant Pot fruit cake with vanilla custard, ice cream or whipped cream.
Soaking fruit mix: 15- 20 minutes | Coming to pressure: 10-12 minutes | Pressure cooking time: 45 minutes | Natural pressure release: 15 minutes
This can be made in advance and it will keep for up to a week out of the fridge and longer in the fridge or freezer. See more info on this below!
Fruit mix can be used (about 2 cups) instead of individual dry fruit ingredients.
- Serving Size: 1 slice
- Calories: 407
- Sugar: 24.9 g
- Sodium: 32.1 mg
- Fat: 21.6 g
- Saturated Fat: 10.4 g
- Carbohydrates: 49.8 g
- Fiber: 2.9 g
- Protein: 6.9 g
- Cholesterol: 101.7 mg
Keywords: Instant Pot, Pressure Cooker, Fruit Cake, Fruitcake, Christmas, Cake, Dessert