Air fryer Christmas cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- plus overnight soaking and cooling
Skip to ingredients
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- 200g raisins
- 150g sultanas
- 100g dried apricotsroughly chopped
- 100g glacé cherrieshalved
- 75g mixed peel
- 1 tbsp ground mixed spice
- 4 tbsp brandyor rum, plus extra for feeding
- 1 small orangezested and juiced
- 2 tbsp golden syrup
- 200g salted butterat room temperature, plus extra for the tin
- 200g light brown soft sugar
- 4 eggs
- 200g self-raising flour
- 65g ground almonds
Nutrition: Per serving
- kcal357
- fat14g
- saturates7g
- carbs49g
- sugars34g
- fibre2g
- protein5g
- salt0.5g
Method
step 1
Put the dried fruit, peel and ground mixed spice in a food container and pour over the brandy or rum, orange zest and juice and golden syrup. Mix well and set aside to soak overnight at room temperature.
step 2
Butter and line the base of a deep 20cm cake tin. Whisk the butter and sugar with electric beaters until creamy. Beat in the eggs one at a time, then stir in the flour, ground almonds and, finally, the soaked fruit.
step 3
Heat the air fryer to 140C. Spoon the mixture into the prepared tin and bake for 2 hrs 30 mins, rotating the tin halfway through and covering with foil when happy with the colour. Check the cake is ready by inserting a skewer into the centre – it may have crumbs attached, but shouldn’t be sticky.
step 4
Allow the cake to cool completely in the tin. Pierce it all over with a skewer and drizzle with brandy or rum. Wrap tightly in baking parchment and foil, then leave in a cool, dark place, feeding every fortnight with a drizzle of brandy or rum, until ready to serve.
