Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooker Baileys Christmas Cake

Slow Cooked Christmas cake is yummy and so easy to do. I wasn't a fan of Christmas cake until I tried this, as I find them too dense and overpowering in their flavours. This is akin to a pudding as its moist but not overly sweet. There are so many recipes for Christmas cake that you can be spoiled for choice. It can also be expensive what with the fruit,the booze, the nuts and the spices and really daunting because of that. This recipe is so easy and with just the minimum of ingredients, plus cooking it in the Slow Cooker means it couldn't be simpler. No worrying about oven timings or temperature etc.
You could swap the Baileys for a cheaper version of the Irish cream and the Frappuccino milk for chocolate milk instead or swap the quantities around for more milk and less booze and shave even more off the price if you prefer. Similarly, you can add more traditional ingredients such as chopped nuts, mixed spice etc to suit you and your families tastes....the choice is yours.
The step by step picture guide let's you follow the recipe easily so why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

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Yields12 Servings
Prep Time2 hrsCook Time7 hrsTotal Time9 hrs

 300 ml Baileys Irish Cream
 250 ml Coffee milk.(Frappuccino)
 250 g Self Raising Flour
 750 g Mixed Fruit

1

Add the dried fruit to a bowl

2

Add the Baileys and Frappuccino milk to the bowl.
Stir everything together, cover with clingfilm and place in the fridge for at least 2 hrs -24hrs or longer is best.

3

I soaked mines for 7 days and stirred every few days. As you can see most of the liquid has been absorbed by the fruit. Add an extra 100ml of milk if you need to.

4

Double line your Slow Cooker with Baking Paper in a criss cross manner so you can lift out your cake once done. Place a cake case on top of the baking paper

5

Sieve your flour

6

Add to the fruit mix.

7

Stir till everything is combined and add the mix into the Slow Cooker

8

Smooth the top down with a spatula.
Switch the cooker on to Low.

9

Cover with a teatowel,place the lid on top and cook for 6-7hrs. Insert a skewer into the middle and if it comes out dry your cake is ready. If not continue to cook for a further 30mns and try again until it comes out dry.

10

Lift the cake out of the S,Cooker using the baking paper.

11

Place on a cooling rack and peel off the baking paper and cake case.

12

Allow to cool completely.

13

Decorate as you wish with a snowy sprinkle of Icing sugar

14

or by covering with warmed apricot jam, marzipan and Icing.

15

Serve on its own, with brandy cream,fresh cream or whichever way you choose.

16

You can store this double wrapped in Baking Parchment and cling film and feed with a spoonful of whisky or brandy once a week till Christmas.

17

Easy swaps:-
Baileys for Supermarkets own Irish cream.
Frappuccino for Chocolate milk.
If adding additional nuts and fruit increase the amount of liquid and therefore cooking time.

18

This can be cooked in the bottom shelf of the oven at 160° for 4-4.5 hr or until skewer comes out dry.
We have a traditional Christmas cake on the website if you prefer to follow that recipe.

Ingredients

 300 ml Baileys Irish Cream
 250 ml Coffee milk.(Frappuccino)
 250 g Self Raising Flour
 750 g Mixed Fruit

Directions

1

Add the dried fruit to a bowl

2

Add the Baileys and Frappuccino milk to the bowl.
Stir everything together, cover with clingfilm and place in the fridge for at least 2 hrs -24hrs or longer is best.

3

I soaked mines for 7 days and stirred every few days. As you can see most of the liquid has been absorbed by the fruit. Add an extra 100ml of milk if you need to.

4

Double line your Slow Cooker with Baking Paper in a criss cross manner so you can lift out your cake once done. Place a cake case on top of the baking paper

5

Sieve your flour

6

Add to the fruit mix.

7

Stir till everything is combined and add the mix into the Slow Cooker

8

Smooth the top down with a spatula.
Switch the cooker on to Low.

9

Cover with a teatowel,place the lid on top and cook for 6-7hrs. Insert a skewer into the middle and if it comes out dry your cake is ready. If not continue to cook for a further 30mns and try again until it comes out dry.

10

Lift the cake out of the S,Cooker using the baking paper.

11

Place on a cooling rack and peel off the baking paper and cake case.

12

Allow to cool completely.

13

Decorate as you wish with a snowy sprinkle of Icing sugar

14

or by covering with warmed apricot jam, marzipan and Icing.

15

Serve on its own, with brandy cream,fresh cream or whichever way you choose.

16

You can store this double wrapped in Baking Parchment and cling film and feed with a spoonful of whisky or brandy once a week till Christmas.

17

Easy swaps:-
Baileys for Supermarkets own Irish cream.
Frappuccino for Chocolate milk.
If adding additional nuts and fruit increase the amount of liquid and therefore cooking time.

18

This can be cooked in the bottom shelf of the oven at 160° for 4-4.5 hr or until skewer comes out dry.
We have a traditional Christmas cake on the website if you prefer to follow that recipe.

Slow Cooker Baileys Christmas Cake

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