Mulled orange wine
Toast Christmas with this warming mulled orange wine, filled with festive fruit and spices. Perfect on cold winter nights, serve in mugs or heatproof glasses
Slow cooker Christmas cake
- Preparation and cooking time
- Prep:
- Cook: -
- plus overnight soaking
- Easy
- Serves 18 - 20
Skip to ingredients
Ingredients
- 850g mixed fruit (or mix of raisins, sultanas and mixed peel)
- 100g glacé cherries, halved
- 2 stem ginger, plus 1 tbsp syrup from the jar
- 75ml brandy, cherry brandy or Cointreau
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 250g butter, melted, plus extra for the tin
- 175g light brown sugar
- 50g golden syrup
- 4 eggs
- 175g plain flour
- 75g ground almonds
- 1tsp baking powder
- 1tsp mixed spice
- ginger
- ground cloves
- 1tsp ground cinnamon
Method
- STEP 1
Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight.
- STEP 2
Butter and line a 20cm, deep cake tin with two layers of baking parchment. Heat the slow cooker on high for 30 mins. Meanwhile, combine the butter, sugar, golden syrup and eggs in a large bowl, then fold in the remaining ingredients, followed by the soaked dried fruit and any liquid. Cook on high for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean. Leave to cool completely in the tin. Will keep for up to two months in a sealed cake tin.
