Slow Cooker Christmas Cake


  • This recipe is ideal for those who decide to make their cake on the last minute. Due to the cooking method (slow cooker) the cake stays beautifully moist without having to be fed with any further alcohol on the lead up to Christmas.
  • Before you start, ensure that your cake tin will fit in your slow cooker, our cake tin had a lip around the rim that sat nicely over the stoneware bowl rim ensuring the cake tin was elevated above the base of the bowl. If you have a large slow cooker, place an upturned saucer into the base of the bowl, this will create a trivet for your cake tin.
  • Don’t be tempted to line and cook this cake direct into your stoneware bowl. The long cook time and high fruit content will scorch the bottom of the cake.
  • We used 300ml of brandy to soak our dried fruit but if you prefer you can use half brandy and half black tea.
  • When using a tbsp to measure treacle, coat the inside of the spoon or measure with a little vegetable oil, the treacle easily slips off the spoon into your mixture.



  • 24hrs before baking, place the dried fruit, zest and juice of orange into a large bowl. Add the brandy/black tea, stir well and cover with food wrap. Set aside to soak, do not refrigerate.
  • The following day, grease and line the base and sides of a loose bottomed round 20cm deep fill cake tin.
  • Place the softened butter and brown sugar into a large mixing bowl and cream well together.
  • Add the eggs and beat well.
  • Add the black treacle and mix to incorporate.
  • Sieve the flour and spices and add these into the mixture along with the soaked fruit and remaining soaking liquid.
  • Stir well and spoon into the prepared tin, levelling out the surface.
  • Cut a circle of baking parchment to sit loosely on top of the cake.
  • Pour warm water into the stoneware bowl to fill roughly ¼ full.
  • Sit the cake tin into the bowl, placing a clean dry t-towel underneath the lid to prevent any condensation dripping onto the cake.
  • Close the lid and cook on High for 4.5 hours.
  • Once the cooking time has elapsed, carefully remove the tin from the bowl and sit on a wire rack for cooling.
  • Once cool enough to handle, remove the cake from the tin and allow to cool fully.
  • Wrap in double layered baking parchment paper for storage and secure with a layer of foil until you are ready to decorate for Christmas.


  • 300g sultanas
  • 150g dried chopped apricots
  • 150g mixed peel
  • 200g glace cherry halves
  • 200g dried cranberries
  • 75g raisins
  • 40g crystallised ginger
  • Zest and juice of 1 large orange
  • 300ml brandy
  • 300g softened butter
  • 300g dark brown soft sugar
  • 5 medium eggs, beaten
  • 2 tbsp black treacle
  • 225g plain flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cinnamon