Air Fryer Christmas Cake (Traditional Dark Fruit Cake)!

🎄 Air Fryer Christmas Cake (Traditional Dark Fruit Cake)

🕒 Time

• Prep: 20 minutes

• Cook: 75–90 minutes

• Cooling: 1 hour

🍽 Size

• 6–7 inch round cake (deep tin)

🧾 Ingredients

Fruit Soak

• 2½ cups mixed dried fruit (raisins, currants, sultanas)

• ½ cup chopped dates or prunes

• ¼ cup candied peel

• ½ cup orange juice OR apple juice

• Optional: replace half the juice with rum or brandy

Cake Batter

• ¾ cup unsalted butter, softened

• ¾ cup dark brown sugar

• 3 large eggs (room temperature)

• 1¼ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1½ tsp mixed spice

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ¼ tsp salt

• 2 tbsp molasses or black treacle

• Zest of 1 orange

• ½ cup chopped nuts (optional – walnuts or almonds)

👩‍🍳 Instructions

1️⃣ Soak the Fruit (Very Important)

• Combine all dried fruit and juice.

• Microwave 2 minutes or soak overnight.

• Let cool completely.

2️⃣ Prepare the Batter

1. Cream butter and brown sugar until fluffy.

2. Beat in eggs one at a time.

3. Mix in molasses and orange zest.

4. In another bowl, whisk flour, baking powder, baking soda, spices, and salt.

5. Fold dry ingredients into batter.

6. Stir in soaked fruit and nuts.

3️⃣ Prepare the Tin

• Line a 6–7 inch deep cake tin with parchment.

• Spoon batter in and level the top.

4️⃣ Air Fry (Low & Slow)

1. Preheat air fryer to 300°F (150°C).

2. Cover cake loosely with foil.

3. Cook for 60 minutes.

4. Remove foil and cook 15–30 minutes more.

5. Cake is done when a skewer comes out clean.

5️⃣ Optional Glaze (Like the Photo)

• Warm ¼ cup apricot jam

• Brush over hot cake for a glossy finish

6️⃣ Cool & Store

• Cool completely before slicing.

• Wrap tightly for best flavor.

❓ Q & A

Q: Why does this cake look so dark and moist?

• Dark brown sugar + molasses

• Heavy fruit content

• Slow, low-temperature cooking

Q: Why cook at such a low temperature?

Air fryers are powerful—low heat prevents:

• Burnt top

• Undercooked center

Q: Can I “feed” this cake with alcohol?

Yes! Once cooled:

• Poke holes with a skewer

• Brush with brandy or rum

• Wrap and repeat weekly (up to Christmas)

Q: How long does it keep?

• Room temperature (wrapped): 1 week

• Fridge: 1 month

• Freezer: 3 months

Q: My cake browned too fast—what happened?

• Temperature too high

• Foil removed too early
  ➡️ Always start covered.

Q: Can I make it egg-free?

Yes:

• Replace eggs with ¾ cup applesauce or yogurt

Q: Can I decorate it?

Traditional options:

• Marzipan + fondant

• Almond glaze

• Simple apricot glaze (like in the photo).