Easy microwave Christmas cake

    1 hour 15 min

    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.

    80 people made this

    Serves: 8 

    • 750g (1 3/4 lb) fruit cake mix
    • 110g (4 oz) mixed peel
    • 75g (3 oz) glace cherries - halved
    • 200g (7 oz) demerara sugar
    • 150g (5 oz) butter
    • 250ml (8 fl oz) water
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon dissolved strong black coffee
    • 2 large eggs, beaten
    • 1 teaspoon each of almond, rum, lemon and vanilla extracts
    • 220g (9 oz) plain flour
    • 30g (0 oz) cornflour
    • 1 teaspoon each of ground allspice, ground ginger and ground cinnamon
    • 1/2 teaspoon each of ground cloves, ground nutmeg and salt
    • 100ml (3 1/2 fl oz) brandy
    • chopped nuts, quantity to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Place the fruit, sugar, butter and water into a large microwave safe bowl. Microwave on high for 5 minutes.
    2. Stir well and add the bicarbonate of soda. The mixture will froth up. Allow mixture to cool.
    3. Add the strong black coffee (this is to add colour). Beat the eggs with the extracts and add to the cooled fruit mixture. Add the nuts.
    4. Sift all the dry ingredients together and fold into the fruit mixture. Mix well.
    5. Spoon batter into a greased and lined (bottom only) microwave safe baking dish about 18cm in diameter.
    6. 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.
    7. Allow to stand for about 5 minutes before opening the oven.
    8. Turn out onto a cooling rack, remove paper and allow to cool.
    9. 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.
    10. Decorate as normal.

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    Reviews in English (3)


    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


    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


    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