Christmas Cake in the Microwave

    (3)
    1 hour 15 minutes

    Easy, delicious, moist Christmas Cake that is entirely cooked in the microwave. As the wattage of microwaves differs, it is important to check for doneness regularly to prevent it from scorching.


    12 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
    • 220g plain flour
    • 30g corn 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:1hour  ›  Ready in:1hour15min 

    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.
    5. Elevate dish about 2cm off the glass plate. Depending on the wattage of your microwave, you have two options: 1) Microwave on high for 15 minutes, then continue on high in 2-minute intervals, until a skewer comes out clean. Checking for doneness after each interval and cook for up to 15 more minutes total. Or, 2) microwave on low for 60 to 80 minutes, starting to check doneness after 50 minutes.
    6. Allow to stand for about 5 minutes before opening the oven.Turn out onto a cooling rack, remove paper and allow to cool.
    7. Pour brandy over the cooled cake. Wrap in foil and store until required. For even more flavour, pour over more brandy at least two or three additional times during storage. Decorate as normal.

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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)