Introduction

If you're searching for a delightful dessert that combines rich flavors and a moist texture, look no further than the Slow Cooker Boiled Fruit Cake. This cake is a classic favorite that’s perfect for any occasion, whether it's a festive celebration or a comforting treat on a chilly evening. The slow cooking process allows the fruits and spices to meld beautifully, creating a cake that is not only tasty but also incredibly aromatic. Plus, the best part is that it requires minimal effort on your part! Just set it and forget it while your slow cooker does all the work.

Ingredients

Here’s what you’ll need to make your Slow Cooker Boiled Fruit Cake:

• 1 cup (250 ml) mixed dried fruits (raisins, currants, chopped dates)
• 1 cup (250 ml) apple juice or orange juice
• 1 cup (120 g) all-purpose flour
• 1 cup (100 g) brown sugar, packed
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (5 g) ground cinnamon
• ½ teaspoon (2.5 g) ground nutmeg
• ½ teaspoon (2.5 g) salt
• 1 teaspoon (5 g) vanilla extract
• Optional: ½ cup (75 g) chopped nuts (walnuts or pecans)

Instructions

Follow these simple steps to create your Slow Cooker Boiled Fruit Cake:

1. Prepare the Ingredients: In a medium saucepan, combine the dried fruits and apple or orange juice. Bring to a boil over medium heat, then remove from heat and let it cool for about 15 minutes.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
3. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, then add the brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
4. Combine Mixtures: Gradually stir the cooled fruit mixture into the wet ingredients. Then, fold in the dry ingredients until just combined. If using, gently fold in the chopped nuts.
5. Prepare the Slow Cooker: Grease the interior of your slow cooker with cooking spray or line it with parchment paper for easy removal.
6. Pour Batter: Pour the cake batter into the prepared slow cooker, spreading it evenly.
7. Cook: Cover the slow cooker with the lid and cook on low for about 4 to 6 hours, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Once cooked, turn off the slow cooker and let the cake cool for about 10 minutes before carefully removing it. Slice and serve warm or at room temperature. Enjoy!

FAQs

1. Can I substitute the dried fruits?

Absolutely! You can use any mix of dried fruits you prefer, such as apricots, cranberries, or prunes. Just be sure to keep the total amount around 1 cup.

2. How should I store the cake?

Store any leftover cake in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate it for up to 2 weeks.

3. Can I make this cake ahead of time?

Yes! This cake is perfect for making in advance. It can be made a few days ahead and stored in an airtight container. The flavors will develop over time, making it even more delicious!

4. What can I serve with this cake?

This cake is delightful on its own, but you can also serve it with whipped cream, vanilla ice cream, or a drizzle of warm caramel sauce for an extra treat.

5. Are there any variations I can try?

You can experiment with different spices like ginger or cloves, or even add citrus zest for a fresh twist. Additionally, consider adding a splash of rum or brandy for a more festive flavor!