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.
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.