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Cherry And Walnut Cake


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


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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