Not long after we were married, Wayne's Aunty and I went to a microwave cooking demonstration. It was mind-blowing to me. I'd always thought the microwave was for reheating; I'd never tried to cook in it.
One of the best things I learned at that demonstration was this recipe for a fruit cake - cooked entirely in the microwave oven, and in a quarter of the time it takes in a conventional oven!
1kg mixed fruit
1cup brown sugar
2tbsp liquid (orange juice, brandy or water)
1 cup SR flour
1 tsp mixed spice
1 tsp Parisienne Essence - see note
Place the fruit, butter, brown sugar and orange juice in a microwave safe container and cook on high for five minutes. Let go completely cold. When cold, add the flour, mixed spice and Parisienne essence. Beat the eggs and add to the mixture. Stir well. Cook in a 20cm microwave safe round cake pan. Line base of pan with baking paper. Wrap outside with foil, extending 2cm above top of pan. Secure with a rubber band. Cook 25 minutes on medium. Let cool in pan.
Note: As this cake is cooked in the microwave, it doesn’t brown like a traditional fruit cake. The Parisienne Essence darkens the cake, giving it a more traditional look.If you don't have it, leave it out - just remember your cake won't darken like a traditional fruit cake.
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