Microwave Honey Christmas Cake Ring is a modern British recipe for a classic rich fruit cake that is adapted to be cooked in a microwave and which is intended to be served as a Christmas cake with white icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Honey Christmas Cake Ring.
For the Icing and Decoration:
225g icing sugar, sifted
1 tbsp lemon juice
1 tbsp warm water
4 glacé cherries, halved
16 angelica leaves
Method:
Cream together the butter and sugar with the honey until pale and fluffy. In another bowl, sift together the flour, baking powder, nutmeg, cinnamon and cloves.
Add the eggs to the creamed mixture a little at a time, beating thoroughly to combine after each addition (if the mixture looks like it's beginning to curdle, add a little of the flour). Fold in the flour mixture then stir in the mixed peel, almonds, glacé cherries, currants, raisins and sultanas.
Liberally grease a 30cm diameter silicone or glass ring pan (bundt pan), or line it with clingfilm (plastic wrap). Spoon in the cake mixture and carefully smooth down and level the top. Place in your microwave and cook on LOW power (30% setting) for about 25 minutes (for a 1200W microwave), or until a toothpick inserted into the centre o the cake. Once cook, carefully remove from the microwave and set aside to cool for 30 minutes then turn out onto a wire rack and setting aside to cool completely.
Once cooled, prick all over the surface of the cake with a skewer then sprinkle over the brandy or rum. Place in an air-tight tin and store until required (like most rich fruit cakes, this one improves if allowed to mature for at least a week before use).
To decorate, mix together the sifted icing sugar with the lemon juice and warm water to give you a thick, smooth, pouring icing. Pour this over the cake, allowing it to run down the sides. Decorate with the glacé cherries and angelica leaves, arranging them to look like sprigs of holly.
