Never Fail Fruit Cake in Your Pressure Cooker
This rich, moist fruit cake made in a pressure cooker delivers all the warm spices and crumbly texture you love—without the wait.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Butter the richer, the better
- 2 cups Brown sugar for that deep sweetness
- 4 Large eggs helps with lift and binding
- 2 ½ cups All-purpose flour for structure
- 1 teaspoon Baking soda you want rise but not too much
- 1 teaspoon Cinnamon adds warm, cozy vibes
- ½ teaspoon Nutmeg for a hint of earthy spice
- ¼ teaspoon Salt to bring out all those other flavors
- ½ cup Milk to keep batter smooth and tender
- 1 teaspoon Vanilla extract a must for that sweet depth
- 2 cups Chopped mixed dried fruit your choice but gotta be chopped small
- 1 cup Chopped nuts optional but you’ll love the crunch
Instructions
Instructions
- Grease pan and line with parchment paper.
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Add dry mixture to butter mixture alternately with milk.
- Stir in vanilla extract, chopped dried fruit, and nuts.
- Pour batter into prepared pan and smooth the top.
- Place in pressure cooker, seal, and cook at high pressure for 90 minutes.
- Do a slow release and let rest before removing.
Notes
Wrap well and store refrigerated for a week, or freeze slices for longer storage. Thaw before serving or microwave briefly to warm.