|Recipe Supplied by: Jennipher Marshall-Jenkinson |
Serves: 8 People
Cooked in minutes, this delicious cake is a good example of how well rich fruit and nut cakes cook in the microwave oven in a fraction of the time traditionally taken. This is one of my favourites, great for Christmas, glazed with honey instead of icing; it keeps perfectly in a sealed tin for up to a month.
Preparation time: 10 - 15 minutes
125g brazil nuts, left whole
125g broken walnuts
125g almonds, slivered
50g dates, stoned and halved
225g red and green glace cherries
125g mixed dried fruit
150g plain flour, sieved
1 teaspn mixed spice
1/2 teaspn baking powder
75g Demerara sugar
3 eggs, lightly beaten
2 tblspns brandy or fruit juice
2 tblspns honey
Grease a 20 cm round cake ring and place a ring of greased parchment paper in the base.
Place the nuts and fruit into a large mixing bowl.
Sieve the flour, mixed spices and baking powder on top with the sugar.
Lightly beat the eggs and brandy or fruit juice together and stir into the fruit and nut mixture until well combined. Spoon mixture into cake ring.
Bake on MEDIUM HIGH power ( 700 watts) for 10- 12 minutes. Test if cake is cooked in the centre with a wooden skewer. When cooked, leave in the container to stand for 10 minutes before turning out onto a wire rack to cool.
Warm honey on HIGH power for 30 seconds and use to glaze cake.
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