Pressure Cooker Three Ingredient Holiday Fruitcake is a simple recipe that will save you time with your Holiday, Christmas and New Year’s baking.
Fruitcake gets a bad wrap, every year. People either love it or they hate it; I don’t think there is an “in between.” do you? I don’t even know anyone who has never received a Fruitcake during the holidays.
In one of my food groups, I saw Kenneth Goh’s recipe for a Three Ingredient Fruitcake. He got it from another site, whole claims that it is “a Blue Ribbon Award Winning Recipe.”
Like Kenneth, I was skeptical about how this recipe would turn out, especially since I was planning to convert it to a Pressure Cooker Three Ingredient Holiday Fruitcake.
This recipe uses no eggs and cooks in a Pressure Cooker, which is a moist environment. My concern was the fluffiness and texture of the cake. Fruit is already moist and I did not want the cake overly moist. Would it work?
I am also not a fruit cake lover, so I don’t have a preference one way or the other. I do however, love dried fruit. That is just an aside. Now you know.
If you use dried fruit rather than candied fruit, make sure the dried fruit is naturally dried and not sugar coated. If using dried fruit with sugar, rinse the fruit with water to remove the sugar.
Sugar coated dried fruit is cloyingly sweet and the cake will probably be inedible. Some people like to use Paradise Fruit Cake Mix and a bit of dried fruit, just to get some more color. Make sure you first rinse the fruit in some water to remove some of the sugar.
I used dried kiwi, mango, apricot, apples, peaches, cranberries, raisins and cherries.
The original Three Ingredient Fruitcake recipe calls for Iced Coffee, Tea or Fruit Juice. I chose orange juice for this recipe, because, that is what I had in the house. Pineapple Juice, I think, would be terrific.
I am now really curious about using Iced Coffee; that sounds yummy. I may need to make another Pressure Cooker Three Ingredient Holiday Fruitcake soon.
Refrigerate the Dried and/or Mixed Fruit with the juice overnight. The fruit will soak up the juice and make the fruit very plump.
With so many options and with this easy recipe, you can make several Pressure Cooker Three Ingredient Holiday Fruitcakes one after the other. Try some with Iced Coffee and different types of juice.
I don’t want you to end up with a rubbery or a brick Three Ingredient Holiday Fruitcake and then blame the recipe.
Proper measurement of Flour is essential!
If you want to add nuts, add them in here.
The batter will be thick and wet. Place it into the prepared Push Pan and level the top.
The Pressure Cooker Three Ingredient Holiday Fruitcake will be very, very dense and heavy. Allow it to cool for a bit before removing the outer ring.
Any jar that will fit into the opening of the Push Pan will work.
I used this LamsonSharp Chef’s Slotted Turner to remove the Pressure Cooker Three Ingredient Holiday Fruitcake to a plate. It’s super thin and fits easily between the Fruitcake and the base of the pan.
It is not a good idea to cut the Fruitcake on top of the Push Pan base, as it will scratch and sticking will become a problem.
This Pressure Cooker Three Ingredient Holiday Fruitcake makes a beautiful presentation Since there is no alcohol, kids can enjoy the Fruitcake too! Of course, you can always soak the fruit in rum if you like!
I wanted more traditional slices, so I first cut the cake in half and then cut slices from the inside to the outside. For more holiday baking, see my Pressure Cooker Holiday Corny Cornbread, Pressure Cooker Jewish Noodle Kugel and others at ThisOldGal.com.
Remember, this is a very heavy and dense cake. People report that toasting slices of this Fruit cake, makes the cake super yummy.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
- John Boos Maple Cutting Board with Groove
- 3.5 Quart Stainless Steel Mixing Bowl
- Lock N Lock 40 oz Storage Container
- 6″ Fat Daddio’s Push Pan
- Self Rising Flour
- Paradise Fruit Cake Mix
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Here is your handy printable recipe:
- Rinse Dried Fruit in water to remove any sugar coating (if necessary). Soak fruit in juice overnight.
- Mix Flour, Fruit and Juice together and pour into greased Push Pan.
- Add 1.5 cups of water to your Pressure Cooker cooking pot and place a trivet. Lower cake into the Pressure Cooker.
Lock on lid and close Pressure Valve. Cook at High Pressure for 1 hour.
- When Beep is heard, allow a 10 minute Natural Pressure Release.
If you want to use nuts, add them when you combine the fruit and flour together.
For a lighter version of this recipe, add two egg whites.
Don’t forget to PIN IT