Easy Traditional Fruitcake Recipe That Stays Moist

That first hiss from the cooker tells you something good is happening. It9s that sound you spot right when your kitchen starts smelling like promise. You kinda pause to check the float valve, making sure the pressures just right, and you tell yourself this is gonna be worth it.

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This recipe is special. You remember fruit cakes often scare folks away, but this one? It9s tender with a little pull, full of soft fruit bits that soak up the rum flavors real good. When you hear the steam cues, that9s your signal to stay close and get ready for a quick release so it doesn 2t overcook.

Trust me, the wait is short but the reward is big. Once the natural release finishes, you reach in and get that warm smell while you peek inside. It9s like a little celebration in the kitchen, y'all. You know what I mean when that cake looks golden and set? Snag a slice and you9re in for a treat.

Why Your Cooker Beats Every Other Pot

• Locks in moisture better than the oven does.
• Pressure steam cooks the cake faster, saving you time.
• Heat spreads evenly around the batter, no burnt edges.
• You can watch the float valve and steam cues for perfect timing.
• Quick release helps you stop cooking exactly when needed.
• Natural release lets the cake finish gently without drying.
• No need to babysit it constantly like in the oven.

What Goes Into the Pot Today

• 1 cups dark raisins soaked in rum
• 1 cups golden raisins soaked in rum
• 2 cups mixed unsweetened dried fruit chopped (peaches and apricots)
• 1 cup dried chopped black figs
• 1 cup chopped dried tart cherries
• cup chopped dried prunes
• cup dark rum for soaking all dried fruit
• 1 cups unbleached all-purpose flour
• Spices: teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, teaspoon nutmeg, 1 teaspoon kosher salt
• Wet ingredients: 1 stick softened unsalted butter, cup packed light brown sugar, 5 large eggs, lemon and orange zest and juice, 1 Granny Smith apple grated

Bonus: cup chopped slivered almonds or nuts, 3 tablespoon finely diced crystallized ginger, optional bittersweet chocolate chips, apricot preserves, and water for glaze.

Your Complete Cooking Timeline

First, soak all your dried fruits in dark rum overnight at room temp. This step fills the fruit with moisture and flavor that gives the cake its wow factor.

Next morning, grease a loaf pan and line it with parchment paper. Preheat your oven to 325 degrees F while you mix the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a big bowl, beat softened butter and brown sugar until light and fluffy. Add eggs one by one, beating well after each. Stir in lemon and orange zest and a splash of vanilla extract.

Gradually toss dry ingredients into the wet mix. Just mix til combined, no overdoing. Fold in your soaked fruit with all the rum goodness, nuts, diced crystallized ginger, and optional chips.

Pour batter into the pan, smooth top, and pop it into your pressure cooker with a trivet and a cup of water on the bottom.

Seal the lid, bring to pressure and cook for about 50 minutes. Watch for steam cues and float valve locks. Use natural release for 15 minutes, then a careful quick release to finish.

Let cake cool in the pan for a bit, then out on a wire rack. Brush with warmed apricot preserves water mix for a shiny finish and garnish with pecans if you want.

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Easy Tweaks That Make Life Simple

• Use pre-chopped dried fruits from the store to save prep time.
• Swap out dark rum for medium sherry or triple sec for a little different twist.
• The quick release step? Make sure you keep the lid away from your facestaying safe is no joke.
• Brush the top with apricot preserves mix before cooling for a pretty glaze that keeps it moist.

The Flavor Experience Waiting for You

The first bite hits your tongue with warm spices mingled with deep rum-soaked fruits. You sense the soft but tender crumb that kinda pulls apart gently, not dry or crumbly at all.

Bits of apricot and cherries pop in your mouth alongside nuts and that little sparkle from crystallized ginger. It9s like a flavor party that keeps you coming back for another slice.

You might catch subtle dark chocolate chips lurking if you added them, melting nicely into the mix. Every forkful brings memories of holidays, cozy nights, and good times at the table.

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How to Store This for Later

• Wrap cooled cake tightly in plastic wrap and foil to keep moisture locked in.
• Keep in a cool place or the fridge for up to 2 weeks. It actually gets better with time.
• Freeze sliced portions wrapped well. Thaw at room temp for a yummy snack any time.
• Use airtight containers to keep out air and avoid drying your cake.

What People Always Ask Me

Can I skip the soaking step? Not really. Soaking the dried fruits in rum makes the biggest difference in moisture and flavor.

What if I don9t drink alcohol? You can swap rum with fruit juice or tea but it won 2t be quite the same depth.

How do I know when the cake is done? Use a toothpick or skewerif it comes out clean, your cake is set. The float valve and steam cues help you get that timing just right too.

Can I use other dried fruits? Sure! Pears, apples, or even dried cranberries work fine. Just stick to the total amounts noted here.

What is natural release vs quick release? Natural release means letting pressure go down on its own; quick release means you open the valve early to let steam out fast. Both important for timing.

How long can I keep this cake? Wrapped well, it 2ll be good a couple weeks in the fridge and even longer frozen.

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World’s Best Fruit Cake Pressure Cooker Recipe

This moist fruitcake made in a pressure cooker combines rum-soaked dried fruit, citrus zest, and spices for a rich, festive dessert that’s fast and flavorful.

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 1 hour hr 30 minutes mins

Total Time 1 day d 1 hour hr 30 minutes mins

Cuisine Mediterranean

Servings 16 people

Calories 196 kcal

Equipment

• 1 Mixing bowl Large
• 1 Pressure cooker Electric with trivet
• 1 Loaf pan 8 x 4 inch

Ingredients

  

Fruitcake Ingredients

• 1¼ cups dark raisins soaked in rum
• 1¼ cups golden raisins soaked in rum
• 2 cups mixed dried fruit chopped (peaches and apricots)
• 1 cup dried chopped black figs
• 1 cup chopped dried tart cherries
• ¾ cup chopped dried prunes
• ¾ cup dark rum for soaking all dried fruit
• 1½ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 stick unsalted butter softened
• ¾ cup packed light brown sugar
• 5 large eggs room temperature
• 1 tablespoon lemon zest freshly grated
• 1 tablespoon orange zest freshly grated
• ½ cup orange juice freshly squeezed
• 1 Granny Smith apple peeled and grated
• ¾ cup slivered almonds or chopped nuts
• 3 tablespoon finely diced crystallized ginger
• ⅔ cup bittersweet chocolate chips optional
• ¼ cup apricot preserves for glaze
• ¼ cup water for glaze
• 1 trivet for lifting cake inside cooker
• 1 cup water for pressure cooker base
• whole pecans for garnish

Instructions

 

Instructions

• Soak all dried fruits in dark rum at room temperature overnight.
• Grease a loaf pan and line it with parchment paper.
• Preheat the oven to 325°F.
• Mix flour, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
• In a big bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in lemon and orange zest, orange juice, and grated apple.
• Gently combine the dry mixture into the wet mixture until just combined.
• Fold in soaked fruit with rum, nuts, crystallized ginger, and optional chocolate chips.
• Pour the batter into the pan, smooth the top, and place in the pressure cooker on a trivet over 1 cup water.
• Seal the pressure cooker and cook at high pressure for 50 minutes.
• Allow natural release for 15 minutes, then use a quick release to finish.
• Let the cake cool slightly in the pan, then move to a wire rack to cool fully.
• Brush the surface with warmed apricot preserves mixed with water and garnish with pecans.

Notes

For best results, wrap the cooled cake in liquor-soaked cheesecloth and age for a week or more. Glaze just before serving if desired.