Slow cooker Christmas cake

• mixed fruit850g g

  (or mix of raisins, sultanas and mixed peel)

• glacé cherries↗100g g

  halved

• stem ginger↗2 pieces

  plus 1 tbsp syrup from the jar

• brandy, cherry brandy or Cointreau↗75ml ml
• orange↗1

  zested and juiced

• lemon↗1

  zested and juiced

• butter↗250g g

  melted, plus extra for the tin

• light brown sugar↗175g g
• golden syrup↗50g g
• eggs↗4
• plain flour↗175g g
• ground almonds↗75g g
• baking powder↗1 tsp tsp
• mixed spice1½ tsp tsp
• ginger↗½ tsp tsp
• ground cloves↗¼ tsp
• ground cinnamon↗1 tsp

Step-by-step instructions

1. 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.

2. 2

   Butter and line a 20cm, deep round 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 low for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean. Slow cooker temperatures can vary, so check the cake after 5 hours, being sure not to keep the lid off for too long. The internal temperature should read around 92C. Leave to cool completely in the tin. Will keep for up to two months in a sealed cake tin.