Pressure Cooker Three Ingredient Holiday Fruitcake

Pressure Cooker Three Ingredient Holiday Fruitcake is a simple recipe that will save you time with your Holiday, Christmas and New Year’s baking.

Pressure Cooker Three Ingredient Holiday Fruitcake

Fruitcake gets a bad rap, every year. People either love it or they hate it; I don’t think there is an “in between.” do you? I don’t even know anyone who has never received a Fruitcake during the holidays.

In one of my food groups, I saw Kenneth Goh’s recipe for a Three Ingredient Fruitcake. He got it from another site, whole claims that it is “a Blue Ribbon Award Winning Recipe.”

Like Kenneth, I was skeptical about how this recipe would turn out, especially since I was planning to convert it to a Pressure Cooker Three Ingredient Holiday Fruitcake.

 

This recipe uses no eggs and cooks in a Pressure Cooker, which is a moist environment. My concern was the fluffiness and texture of the cake. Fruit is already moist and  I did not want the cake overly moist. Would it work?

I am also not a fruitcake lover, so I don’t have a preference one way or the other. I do, however, love dried fruit. That is just an aside. Now you know.

This recipe uses Self Rising Flour. If you don’t have any on hand, don’t worry, you can simply make your own Self Rising Flour with my How to Make Self Rising Flour recipe.

 

If you use dried fruit rather than candied fruit, make sure the dried fruit is naturally dried and not sugar-coated. If using dried fruit with sugar, rinse the fruit with water to remove the sugar.

Sugar coated dried fruit is cloyingly sweet and the cake will probably be inedible. Some people like to use Paradise Fruit Cake Mix and a bit of dried fruit, just to get some more color. Make sure you first rinse the fruit in some water to remove some of the sugar.

I used dried kiwi, mango, apricot, apples, peaches, cranberries, raisins and cherries.

The original Three Ingredient Fruitcake recipe calls for Iced Coffee, Tea or Fruit Juice. I chose orange juice for this recipe, because, that is what I had in the house. Pineapple Juice, I think, would be terrific.

I am now really curious about using Iced Coffee; that sounds yummy. I may need to make another Pressure Cooker Three Ingredient Holiday Fruitcake soon.

In a leak-proof 40 oz container or a heavy duty storage baggie, combine the juice with the Mixed Fruit.

 

Refrigerate the Dried and/or Mixed Fruit with the juice overnight. The fruit will soak up the juice and make the fruit very plump.

 

The Dried and/or Mixed Fruit will be very plump, with little juice left in the Lock N Lock 40 oz Storage Container.

With so many options and with this easy recipe, you can make Pressure Cooker Three Ingredient Holiday Fruitcakes one after the other. Try some with Iced Coffee and different types of juice.

 

To keep things simple and easy for you, I used Self Rising Flour. If you don’t have any Self Rising Flour, check out my How to Make Your Own Self Rising Flour recipe.

Add the Self Rising Flour and Soaked Fruit to a Medium Mixing Bowl.

 

Gently combine the Self Rising Flour and the Soaked Mixed Fruit.  The batter will be very, very thick.

If you want to add nuts, add them in here.

 

Generously grease and flour your Push Pan. Don’t use Parchment Rounds for this particular cake. You will end up with the Parchment Rounds very stuck on to the bottom of your Push Pan.

 

The batter will be thick and wet. Place it into the prepared Push Pan and level the top.

 

Add some water and place a Trivet into your Instant Pot or Pressure Cooker.

 

Using a Foil Sling, lower the cake into the Instant Pot or Pressure Cooker.

 

The Pressure Cooker Three Ingredient Holiday Fruitcake will be very, very dense and heavy. Allow it to cool for a bit before removing the outer ring.

 

Any jar that will fit into the opening of the Push Pan will work.

I used this LamsonSharp Chef’s Slotted Turner to remove the Pressure Cooker Three Ingredient Holiday Fruitcake to a plate. It’s super thin and fits easily between the Fruitcake and the base of the pan.

It is not a good idea to cut the Fruitcake on top of the Push Pan base, as it will scratch and sticking will become a problem.

 

This Pressure Cooker Three Ingredient Holiday Fruitcake makes a beautiful presentation  Since there is no alcohol, kids can enjoy the Fruitcake too! Of course, you can always soak the fruit in rum if you like!

 

Pressure Cooker Three Ingredient Holiday Fruitcake

I wanted more traditional slices, so I first cut the cake in half and then cut slices from the inside to the outside. For more holiday baking, see my Pressure Cooker Holiday Corny Cornbread, Pressure Cooker Jewish Noodle Kugel, and others at ThisOldGal.com.

Remember, this is a very heavy and dense cake. People report that toasting slices of this Fruitcake make the cake super yummy.

Enjoy!

Kitchen Equipment and Essentials

• Instant Pot DUO 6 Quart
• J.A. Henckels 8 inch Chef’s Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Cilio Olivewood Spatula
• LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
• My FANTASTIC Teak Cutting & Charcuterie Board
• 3.5 Quart Stainless Steel Mixing Bowl
• Lock N Lock 40 oz Storage Container
• 6″ Fat Daddio’s Push Pan
• Self Rising Flour
• Paradise Fruit Cake Mix

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Pressure Cooker Three Ingredient Holiday Fruitcake

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