This pressure cooker apricot and almond Christmas cake recipe is a delicious, moist cake ready in just 2.5 hours! With no soaking and no feeding, it's perfect if you're needing a last-minute homemade Christmas cake.
Place the sultanas, raisins, apricots, mixed peel, cherries, orange and lemon juice and zest, cherry brandy, butter and dark muscovado sugar into the Crock-Pot Express Multicooker cooking pot.
Select MANUAL, set the temperature to LOW and leave to run for five minutes, stirring frequently.
Transfer the mixture to a bowl and leave to cool for half an hour.
Meanwhile, lightly grease two 7-inch high sided metal cake tins.
Add the flour, baking powder, spices, almonds and eggs to the fruit mixture and stir well.
Divide the mixture evenly between the two cake tins, smoothing over the top.
Add 300 ml water to the clean Crock-Pot Express Multicooker cooking pot and place the metal steaming rack in the bottom.
Make an aluminium foil sling big enough so that you can remove the hot cake tin after cooking, and place this on top of the steaming rack. Make sure there's enough space in the top so it doesn't get caught in the lid.
Place one of the cake tins in the base of the cooking pot and fit the Crock-Pot Express Multicooker lid, making sure it is in the locked position and that the steam release valve is closed.
Select DESSERT, HIGH PRESSURE and set the timer for 60 minutes, or 90 minutes if you prefer a more dense cake.
At the end of cooking, wait 10 minutes to allow the pressure to release naturall. Carefully use a kitchen utensil to move the steam release valve into the release position.
Carefully remove the cake tin from the cooking pot and leave to cool completely.
Cook the second cake, and decorate as desired when cooled!