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Air Fryer Christmas Cake
Introduction from Lucy Parissi
The easiest Christmas fruitcake you will ever bake . . . and one of the tastiest. Prepare three to four weeks prior to serving to allow the cake to mature.
Ingredients
Essential kit
You will need: a 17cm springform tin and cake release spray.
Method
Prepare the cake tin
Mist a 17cm springform tin with cake release and line the bottom with baking paper. Line the sides of the tin with two strips of baking paper, letting the paper reach ½cm above the rim. Secure the paper with small clips.
Make the cake batter
Add the fruit to a mixing bowl and pour in the hot tea. Allow the fruit to soak for an hour or until plump. You can microwave for 30 seconds to speed this up. Stir in the brandy and condensed milk.
Add the flour, almonds, mixed spice, bicarbonate of soda and orange zest and stir well until no dry streaks remain.
Bake
Transfer the cake batter into the prepared tin and level. Preheat the air fryer for 3 minutes at 150C, then place the cake tin in the basket and bake for 55–60 minutes or until the internal temperature of the cake is 98C.
Store & feed
Lift the cake out of the air fryer basket and allow to cool completely. Pierce the top of the cake with a skewer and drizzle with a little brandy.
Release from the springform tin, leaving the lining on the cake.Wrap with two layers of baking paper and then a layer of foil.
Drizzle the cake with a little brandy once a week for three to four weeks or up to three months, wrapping it back up afterwards.
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