Air fryer Christmas cake

Ingredients

For the Cake

• 500g dried mixed fruit
• 75ml hot tea (made with two black teabags)
• 75ml brandy, rum, or port (plus extra for feeding)
• 200g sweetened condensed milk
• 125g self-raising flour
• 2 level tbsp ground almonds
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Zest of 1 orange

For the Topping (Optional)

• 4 tbsp smooth apricot jam, for glazing
• 500g golden marzipan
• Icing sugar , for rolling

Essential Kit

• 17cm springform tin
• Cake release spray or butter for greasing
• Baking paper

Instructions

Step 1: Soak the Fruit

1. Place the dried mixed fruit in a large mixing bowl. Pour over the hot tea and allow to soak for 1 hour , or until the fruit has plumped up. If short on time, microwave the fruit and tea for 30 seconds to speed up the process .

Step 2: Prepare the Tin

1. While the fruit soaks, mist a 17cm springform tin with cake release spray and line the base with baking paper. Line the sides with two strips of baking paper, letting the paper reach approximately ½cm above the rim . Secure with small clips if needed .

Step 3: Make the Batter

1. Stir the brandy (or rum/port) and condensed milk into the soaked fruit mixture. Add the self-raising flour, ground almonds, mixed spice, bicarbonate of soda, and orange zest. Stir well until no dry streaks remain .

Step 4: Preheat the Air Fryer

1. Preheat your air fryer to 150°C (300°F) for 3 minutes .

Step 5: Bake the Cake

1. Transfer the cake batter into the prepared tin and level the surface with a spatula. Place the tin in the air fryer basket and bake for 55–60 minutes , or until the internal temperature of the cake reaches 98°C (208°F) . A skewer inserted into the centre should come out clean or with just a few moist crumbs attached .
2. If the top of the cake begins to brown too quickly during baking, loosely cover it with a piece of foil and continue cooking .

Step 6: Cool and Feed

1. Lift the cake out of the air fryer basket and allow it to cool completely in the tin. Once cool, pierce the top of the cake all over with a skewer and drizzle with a little brandy .

Step 7: Store and Mature (Optional)

1. Release the cake from the springform tin, leaving the baking paper lining intact. Wrap the cake with two layers of baking paper and then a layer of foil. Store in a cool, dark place. For the best flavour, drizzle the cake with a little brandy once a week for three to four weeks (or up to three months), rewrapping it after each feeding .

Nutrition

Calories: 357 kcal · Protein: 5g · Fat: 14g · Carbohydrates: 49g · Sugar: 34g