It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival continues the Christmassy theme with a festive family favourite – it’s Christmas Cake!

Recommended appliance

Tower 6 Litre One-Touch Stainless Steel Pressure Cooker

Total time to table:  2 hours

Total Cost Per Serving:  £1.56

Contains Nuts? Yes

Suitable for Vegetarians? Yes

Serves: 1 – 6

Ingredients

  • 45g plain flour
  • x2 large eggs
  • 75g unsalted butter
  • 95g caster sugar
  • 50ml boiled milk
  • 30g seedless grapes
  • 30g Tutti frutti
  • 30g raisins
  • 20g cashews
  • 10g almonds
  • 10g walnuts
  • x 2 tspns grated orange zest
  • ½ tsp baking powder
  • x5 drops vanilla essence
  • x1 Cinnamon stick
  • x2 cloves
  • ¼ tsp nutmeg powder
  • ¼ tsp salt

christmas-mixture

Preparation

  • In a large mixing bowl, add the butter, baking powder, and salt and then sift the flour in.
  • Chop the nuts and dates into small pieces, mix all the dry fruits, grated orange zest and nuts together, add 2 spoons of flour and mix well. Place the almonds into  a blender – the Tower Vitablend is perfect – add cloves and cinnamon stick and nutmeg powder and blend for around 2 minutes until the mixture is coarse.
  • Add 20g caster sugar to a non-stick pan and place over a medium heat until it browns. Next, carefully pour 200ml of water into the pan and stir well for 30 seconds before removing from the hob.
  • Separate the egg yolks from egg whites, place in a separate mixing bowl and beat well until it turns frothy. An electric hand blender such as the Tower 300W Stick Blender will come in handy here.
  • Next, beat the egg yolks well and set aside then take a big bowl and add butter and beat well for 2 minutes. Add the sugar beat well again for around 3 minutes.Add sifted flour and beaten egg yolks into the butter and sugar mixture a little at a time and beat well before adding the beaten egg whites and beat again until well combined.
  • Add 3 tablespoons of the sugar caramel prepared earlier and mix well using a whisk. Add the milk, vanilla essence and mix well then add the nuts and dry fruits mixture, spice mixture into the batter and mix well using a whisk.
  • Grease a 6-inch cake tin and lightly dust with flour. Line inside bottom of the tin with parchment then pour the batter into the pan. Preheat your pressure cooker over a medium heat for around 3-4 minutes then open the lid and and gently place the cake pan with batter into the preheated cooker.
  • Close the cooker with the lid and cook on a low heat for 45 minutes. You can check whether the cake id fully cooked by inserting a knife into the centre and checking that it comes out clean.
  • Finally, run a knife around the edges of the cake and tap the cake from the cake tin before leaving to cool for around 10 minutes before serving.

Serving

Cut the cake into six equal portions and serve with brandy butter or custard.

If this recipe or others from the Retro Recipe Revival series have you reaching for the apron and clamouring to get busy in the kitchen then head over to our Pressure Cookers and Food Preparation pages before you do. There’s all manner of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more!

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