• 100 g Golden Raisins • 20 g Dry Longan • 100 g Orange Peels • 30 g Wolfberries • 80 g Dried Peaches • 70 g Dried Cranberries • 60 g Dried Persimmon • 40 g Walnuts • 30 ml Wine • 75 ml Orange juice • 250 ml Sunflower oil • 100 g Brown Sugar • 450 g plain flour • 1 tsp Baking powder • 1 tsp Mixed spice • 3 pcs Eggs • 1 tbsp Wine

1. Mix Ingredients A in a mixing bowl and leave for 12 hrs. Place A and B in a saucepan and
2. Press Saute on the Instant Pot and place Ingredients A mixture with Ingredients B. Bring to boil, add in C mix well. Remove the inner pot from the Instant Pot and set aside to cool.
3. Sift D and add into the cooled fruit mixture. Add in eggs and wine, mix well.
4. Pour the batter into 2 pcs of silver foil container no: 751/54
5. Clean out and return the inner pot. Pour in 600ml water. Place the containers on the steam rack and set inside the Instant Pot
6. Steam High with Pressure Level High for 30 mins.
7. When it is done, leave to naturally release, open the lid, take out the steamed cake. Drizzle with 1 tbsp wine, leave to cool completely before wrapping in cling wrap.
8. Keep in airtight container for 1 day before slicing .