This Instant Pot FruitcakeRecipe has been in my family for almost 100 years! Chock full of delicious nuts like almonds, hazelnuts, and pecans with plenty of dried fruit this is truly a labor of love during the holiday season.
½cupdark rumoriginal recipe calls for sherry, can also use tequila
Cake Batter (wet and dry ingredients)
Dry Ingredients
3cupsflour
½teaspoonbaking powder
½ teaspoonsalt
½teaspoonnutmeg
Wet Ingredients
1cupbuttersoftened
2cupssugar
1teaspoonvanilla
6eggs
Marinating the Fruitcake
Dark Rum or whichever alcohol was usedas needed
Instructions
Fruit and nut mixture
Combine all the dried/candied fruit and nuts in large mixing bowl. Add rum, and mix.
Cover and refrigerate overnight or up to one week.
Cake Batter
Sift together all ingredients for the dry ingredients in a large bowl. Set aside.
Cream together the sugar, softened butter, and vanilla.
Add eggs one at a time until combined.
Fold in marinated fruit and nut mixture, combine well.
Baking the Fruitcake
Grease your cooking vessel. Please reference the cooking times below for your cooking vessel of choice. This recipe will cook several batches of fruitcake.
If using something other than what is listed than a good rule of thumb is to cook for 60 minutes on high pressure (normal) for 60 minutes with a full NPR.
Oven baking instructions in the notes below.
Cool completely on a wire rack, and then remove from baking pans.
Marinating the fruitcake
Soak cheesecloth in dark rum or alcohol of choice. Cover the fruitcakes with the cheesecloth and foil. Store in a cool place for one week. Sprinkle with additional rum after one week.
If desired, this can be repeated for several weeks.
Notes
Mini loaf pans - filled with 1 ½ cups of batter or within ½ inch from the top of the pan. Cooking Time: 60 minutes High Pressure (normal) with a 10-minute natural pressure release
Bundt pan - fill normally. Cooking Time: 60 minutes High Pressure with a full natural pressure release.
Silicone egg bite trays - fill almost to the top leaving a short amount of space. Cooking Time: 40 minutes High Pressure (normal) with 10-minute natural pressure release.
If you would like to cook this in the oven:Grease pans and line with parchment paper.10x4 pan - 3 hours at 275 degrees8.5x4.5x2.5 loaf pan - 2 hours 275 degrees4.5x3x2 loaf pan - 1 ½ hours 300 degrees1 pound shortening can - 2 hours 300 degrees2-21/2 inch muffin pan cups - 1 hour 300 degrees