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Cherry And Walnut Cake

Ingredients

Makes one 6-7 inch cake

6 oz. (¾ cup) butter
3 oz. (6 tablespoons) soft (light) brown sugar
2 oz. (3 tablespoons) honey
6 eggs
3 oz. (¾ cup) flour
¾ teaspoon salt
¾ teaspoon baking powder
¾ teaspoon ground nutmeg
¾ teaspoon ground allspice
5 tablespoons (6 tablespoons) brandy
1 lb. 8 oz. (6 cups) walnuts, coarsely chopped
1 lb. 12 oz. (3½ cups) mixed green and red glacé (candied) cherries, washed and dried


Method

Cream the butter and sugar until light and fluffy. Stir in the honey, then beat in the eggs, one at a time. Sift in the flour, salt, baking powder, nutmeg and allspice and beat until smooth.


Mix in the brandy, walnuts and cherries. Turn the batter into a deep soufflé dish. Cover with a sheet of waxed or greaseproof paper and cook on MEDIUM for 16-18 minutes until a skewer comes out clean. Leave to stand for 20 minutes before turning out onto a rack. If desired, coat with glacé icing.


For best results all the ingredients should be at room temperature. This cake may be cooked on HIGH for 6-8 minutes, but will not taste as moist and fruity.

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