Fruit Cake In Pressure Cooker Recipe
Description
Fruit cake is a classic dessert that has been around for centuries. This recipe for a pressure cooker fruit cake is a great way to make a delicious and moist cake in a fraction of the time. This cake is made with a combination of dried and fresh fruit, giving it a unique flavor and texture. The cake is cooked in a pressure cooker, which speeds up the cooking process and ensures that the cake is cooked evenly. This cake is perfect for any occasion, from a special dinner to a birthday party. Enjoy!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried fruit (raisins, currants, apricots, etc.)
- 1/2 cup fresh fruit (apples, oranges, pears, etc.)
For the glaze:
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat the pressure cooker. Grease and flour a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the dried and fresh fruit.
5. Pour the batter into the prepared pan. Cover the pan with aluminum foil and secure it with a rubber band. Place the pan on the trivet inside the pressure cooker.
6. Lock the lid in place and set the pressure cooker to high pressure. Cook for 20 minutes.
7. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then release the remaining pressure.
8. Remove the cake from the pressure cooker and let cool for 10 minutes.
9. Meanwhile, make the glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar, orange juice, and vanilla extract and stir until the sugar is dissolved.
10. Drizzle the glaze over the cake and let cool completely before serving.
Equipment
For this recipe you will need a pressure cooker and a 9-inch round cake pan. You will also need a medium bowl, large bowl, rubber band, aluminum foil, small saucepan, and whisk.
Notes
This cake can be stored in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to one week.
Nutrition
This cake is high in carbs and fat, and contains small amounts of protein and fiber. It is also a good source of vitamins and minerals such as Vitamin A, Vitamin C, Calcium, and Iron.
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