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Microwave Fruit Cake or Dessert

Moist, delicious and no effort to make and cook in the microwave. May be eaten fresh from the oven or cooled and treated like a traditional cake, covered with almond paste or marzipan only or covered with plastic icing (easy to purchase) as well.

500 g/850 ml mixed dried fruit e.g. cake mix or raisins, sultanas and currants, combined
250 g/400 ml stoned dates, finely chopped
200 g/250 ml brown sugar
125 g/140 ml butter
100 ml water
150 ml brandy
5 ml bicarbonate of soda
250 g /450 ml cake flour
10 ml cocoa
10 ml instant coffee powder
5 ml baking powder
5 ml mixed spice
5 ml ground cinnamon
1 ml ground ginger
1 ml grated nutmeg
2 ml salt
2 large eggs, lightly beaten
100 g/160 ml cherries, coarsely chopped
100 g/250 ml coarsely chopped nuts e.g. pecans, walnuts, almonds or brazil nuts
125 ml brandy to sprinkle over cake/s

  1. Oblong, loaf-shaped or round containers may be used for the cake and it may be baked in 1 large (2,25 litres) or 2 smaller (1,25 litre), glass or plastic containers. If round dishes are used, line the bases only with waxed paper. If oblong or loaf-shaped dishes are used, line the longer side/s and the base/s with a sheet of waxed paper. Grease the unlined sides of the container/s and the paper well with margarine.
  2. Combine the mixed dried fruit, dates, brown sugar, butter or margarine, water and randy in a large bowl. Cover loosely and microwave on HIGH for 5 minutes. Stir well and microwave 3 minutes more. Stir in the bicarbonate of soda and cool to room temperature.
  3. Place the dry ingredients into a second bowl and stir until combined. Add to the fruit mixture and mix until blended. Add the eggs, cherries and nuts and stir until mixed.
  4. Spoon the mixture into the prepared container/s and smooth the top. Cover with lids or cling wrap and microwave on DEFROST, 16 minutes for the large or 10 – 12 minutes for the small containers until just set. Microwave on HIGH, 4 minutes for the large or 2 – 3 minutes for the small containers to finish off baking until cooked right through.
  5. Cool in the container/s at least 15 minutes and pour over half of the brandy. Loosen carefully, turn out and sprinkle with the remaining brandy. Serve as a dessert or cool completely, wrap in aluminium foil and store.

1 medium or 2 smaller cakes or 16 – 20 generous servings.

Note

  • Two smaller cakes are neat and convenient to serve – it is cut and used quickly instead of continually cutting from a large cake which eventually appears untidy and no longer tempting.
  • Store the well wrapped cake/s up to two months and sprinkle with a little brandy, once a week, to keep moist.

Recipe by Carolié de Koster from the Art of Cooking Recipe book p. 898.