Air Fryer Christmas Fruit Cake

Makes: 1 × 2lb loaf tin + 1 small foil container
Temperature: 140°C — do not go higher

Ingredients

• 250g unsalted butter, softened
• 250g brown sugar
• 4 eggs
• 2 tsp vanilla essence
• Zest and juice of 2 lemons
• 150ml black coffee
• 1kg mixed dried fruit — raisins, sultanas, currants, mixed peel, cranberries, glacé cherries, apricots, dates, figs and pineapple
• 100g chopped hazelnuts
• 200g plain flour
• 2 tsp mixed spice

Method

1. Prepare the tins
   Grease a 2lb loaf tin and a small foil container thoroughly. No lining is required.
2. Prepare the fruit mixture
   Place the mixed dried fruit, black coffee, vanilla essence, lemon zest and lemon juice into a large bowl. Stir well to combine and allow the fruit to soak and absorb the coffee mixture.
3. Cream the butter and sugar
   In a separate large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
4. Add the eggs
   Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Combine the dry ingredients
   Sift the plain flour and mixed spice together. Add the dry ingredients to the creamed butter, sugar and egg mixture, folding gently until just combined.
6. Add the fruit and nuts
   Fold the soaked fruit mixture and chopped hazelnuts into the cake batter, mixing gently until the fruit and nuts are evenly distributed.
7. Fill the tins
   Divide the mixture between the prepared tins, filling each no more than two-thirds full. The mixture will be quite wet; this is correct for this recipe.
8. Air fry at 140°C
   Preheat the air fryer to 140°C. Do not increase the temperature.
   • Large 2lb loaf: Bake for approximately 1¾–2 hours. After 45 minutes, cover the cake loosely with aluminium foil. Pleat the foil in the centre so it does not touch the cake as it rises.
   • Small foil container: Bake for approximately 50–65 minutes, checking from 50 minutes onwards.
   • Test the cake by inserting a skewer into the centre. It is ready when the skewer comes out clean or with only a few moist crumbs attached.
9. Cool the cakes
   Leave the cakes in their tins for approximately 15 minutes, then carefully turn them out onto a wire rack. Allow to cool completely before slicing or wrapping.

Notes

• Keep the temperature low — the air fryer cooks the top faster than a conventional oven.
• Once completely cold, wrap the cake in baking parchment followed by aluminium foil.
• Slice only when the cake is completely cold.
• Serve warm with custard.