Christmas Cake in the Microwave

    (3)
    45 minutes

    Using the microwave takes the work out of making a traditional Christmas cake. This cake takes less than an hour to make, keeps well and is delicious and moist.


    11 people made this

    Ingredients
    Makes: 1 cake

    • 100g mixed peel
    • 75g glace cherries, halved
    • 200g demarara sugar
    • 140g margarine or butter
    • 1 cup (250ml) water
    • 1 teaspoon bicarb soda
    • 1 teaspoon strong black coffee
    • 2 large eggs, beaten
    • 1 teaspoon almond essence
    • 1 teaspoon rum essence
    • 1 teaspoon lemon essence
    • 1 teaspoon vanilla essence
    • chopped nuts, optional
    • 750g fruit cake mix
    • 2 cups (240g) cake flour
    • 1 teaspoon allspice
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 100ml brandy

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the fruit, sugar, margarine or butter and water into a large microwave safe bowl. Microwave on high for 5 minutes.
    2. Stir well and add the bicarb soda, it will froth up. Allow mixture to cool. Stir in the black coffee.
    3. Beat the eggs with the essences then add to the cooled fruit mixture. If you would like to add some chopped nuts, do it now. You can determine the type and quantity.
    4. Sift all the dry ingredients together and fold into the fruit mixture, mixing well. Spoon batter into a greased and lined microwave safe cake tin about 18cm in diameter. Elevate the tin about 2cm off the glass plate and bake on High for 30 minutes. Depending on the power you are using you may want to check it after 20 minutes.
    5. Remove from the oven and let stand 5 minutes, then turn out onto a cooling rack and remove the paper. Let cool. Sprinkle the brandy over the cake, and, when cool, wrap in foil and store until needed.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    15

    The mixture tasted fantastic before it was microwaved, however, the core of the cake was incinerated, largely due to the fact that I didn't know what wattage the recipe referred to for cooking. I used a 900 - can you please advise what I should have cooked it on, as I think it will taste great if I can get it right.  -  08 Oct 2012  (Review from Allrecipes UK & Ireland)

    by
    0

    I have a very similar recipe that I've made as a favourite for many years - it microwaves at 60% /med power for 10-12 mins. Add a minute or so at a time if still a little raw. It will dry out a little as it cools but is a lovely moist cake.  -  05 Nov 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    Like Mariba this was a disaster as over cooked. I wonder if it should be done on LOW(30%) instead of HIGH. Jenny  -  18 Dec 2013  (Review from Allrecipes UK & Ireland)

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