Fruit cake is a classic holiday dessert that often brings up fond memories of festive gatherings and celebrations. This slow cooker version simplifies the process while still delivering a rich, flavorful cake that’s sure to impress. With just four ingredients, this recipe is perfect for those who want to make a delicious homemade fruit cake without the fuss. Let’s dive into the details of this easy and delightful dessert.
Ingredients
For the Fruit Cake:
- 5-6 cups of mixed fruits (cherries, apricots, raisins, cranberries)
- 2 cups chocolate milk
- ½ cup Bailey’s Irish Cream
- 2 cups self-rising flour
Instructions
Step-by-Step Guide:
- Prepare the Fruit Mix:
- In a large mixing bowl, combine 5-6 cups of mixed dried fruits. You can use a variety of fruits such as cherries, apricots, raisins, and cranberries. Ensure the fruits are well mixed.
- Soak the Fruits:
- Pour 2 cups of chocolate milk and ½ cup of Bailey’s Irish Cream over the mixed fruits. Stir well to ensure all the fruits are coated with the liquid.
- Cover the bowl with plastic wrap and let it sit for at least 4 hours or overnight in the refrigerator. This allows the fruits to absorb the liquid and become plump and flavorful.
- Mix the Batter:
- After the fruits have soaked, remove the bowl from the refrigerator. Add 2 cups of self-rising flour to the fruit mixture. Stir until well combined, ensuring there are no pockets of dry flour. The batter should be thick and well-mixed.
- Prepare the Slow Cooker:
- Line the inside of your slow cooker with parchment paper or use a slow cooker liner. This will help prevent the cake from sticking and make it easier to remove once it’s done.
- Cook the Cake:
- Pour the fruit cake batter into the prepared slow cooker. Spread it out evenly with a spatula.
- Cover the slow cooker with its lid. Set it to cook on the low setting for 6-8 hours. The cake is done when a skewer inserted into the center comes out clean.
- Cool and Serve:
- Once the cake is cooked, carefully lift it out of the slow cooker using the parchment paper or liner. Place it on a wire rack to cool completely.
- Once cooled, slice the cake and serve. This fruit cake is delicious on its own or with a dollop of whipped cream.
Cook’s Notes and Variations
Cook’s Notes:
- Soaking Time: Allowing the fruits to soak overnight results in the best flavor and texture. However, if you’re short on time, soaking for at least 4 hours is still effective.
- Flour: Ensure you use self-rising flour, which contains baking powder and salt. If you only have all-purpose flour, add 2 teaspoons of baking powder and ½ teaspoon of salt per cup of flour.
Variations:
- Nutty Addition:
- Add 1 cup of chopped nuts such as walnuts or pecans to the batter for extra crunch and flavor.
- Spiced Fruit Cake:
- Mix in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the flour before combining with the soaked fruits for a spiced version.
- Alcohol-Free Version:
- If you prefer a non-alcoholic cake, substitute Bailey’s Irish Cream with an equal amount of additional chocolate milk or a flavored coffee creamer.
- Different Fruit Combinations:
- Experiment with different combinations of dried fruits. For example, try using dates, figs, or dried blueberries for a unique twist.
Frequently Asked Questions (FAQs)
Q: Can I use fresh fruits instead of dried fruits?
- A: Dried fruits are recommended for this recipe as they hold up better during the slow cooking process and provide a concentrated sweetness. Fresh fruits may release too much moisture and alter the texture of the cake.
Q: What can I substitute for Bailey’s Irish Cream?
- A: You can substitute Bailey’s with any cream liqueur, flavored coffee creamer, or additional chocolate milk if you prefer an alcohol-free version.
Q: How should I store leftover fruit cake?
- A: Store leftover fruit cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze for up to 3 months. Ensure the cake is well-wrapped to prevent it from drying out.
Q: Can I bake this fruit cake in the oven instead of a slow cooker?
- A: Yes, you can bake the cake in a preheated oven at 325°F (160°C) for 60-75 minutes or until a skewer inserted into the center comes out clean. Use a well-greased and lined baking pan.
Q: How can I make the cake more festive?
- A: Decorate the cake with a dusting of powdered sugar, a drizzle of glaze, or top with candied fruits and nuts for a festive presentation.
This Slow Cooker 4-Ingredient Fruit Cake is a delightful and simple dessert that captures the essence of traditional fruit cake with minimal effort. Perfect for busy holiday seasons or any time you crave a rich, fruity cake, this recipe is sure to become a favorite. Enjoy the delicious flavors and the convenience of your slow cooker with this easy-to-make treat!
