Ingredients

The following ingredients have 4 Servings
  • 200 g sultanas
  • 100 g mixed peel
  • 100 g honey apricots (chopped)
  • 150 g sweet dried cranberries
  • 50 g jumbo raisins
  • 25 g crystallised ginger (chopped)
  • Zest and juice of 1 small orange or a satsuma
  • 200 ml of black tea
  • 200 g butter
  • 200 g light brown sugar
  • 3 medium eggs
  • 0.5 tsp vanilla bean paste
  • 150 g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice

Instruction

  • Mix all the fruit in a large bowl. Add in the orange or satsuma zest and juice, then the tea. Mix it well, then cover the bowl with clingfilm and leave it to soak overnight. 
  • When you are ready to make the cake the next day, cream together the sugar and butter in a large bowl.
  • Next, add in the three eggs and beat well.
  • Fold in the flour, spices and vanilla bean paste, and combine well.
  • Mix in the soaked fruit and any remaining liquid.
  • Grease and line a 20 cm round silicone pan on the base and sides with a double layer of baking paper. 
  • Place an upturned saucer or small tin on the base of your slow cooker. You will need to use a large slow cooker (mine is 5.7 litres) that your pan fits into. Placing the pan on a saucer will stop the base of the cake burning during the long cooking time needed for this dense cake. 
  • Spoon the cake mixture into your prepared silicone pan, and smooth it down on top.
  • Pour some hot (not boiling or your pot might crack) water into your slow cooker pot, around the saucer. I used a couple of inches and topped it up once during cooking.
  • Now place your silicone pan on top of the upturned saucer. 
  • Place a clean tea towel under your slow cooker's lid, to catch condensation during cooking and stop it making the top of the cake soggy.
  • Switch the slow cooker on high and cook for 3-4 hours, until the top looks firm and a cake tester or skewer comes out clean from the centre. 
  • Remove from the slow cooker and allow it to cool. Decorate as desired.