Microwave Honey Christmas Ring Cake

Ingredients:

For the Cake:
225g butter
175g soft brown sugar
3 tbsp thick honey
250g plain flour
1 tsp baking powder
1 tsp freshly-grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
5 eggs, lightly beaten
100g mixed peel, finely chopped
50g blanched almonds
100g glacé cherries, chopped
225g currants
225g raisins
225g sultanas
4 tbsp brandy, rum or sherry

For the Icing and Decoration:
225g icing sugar, sifted
1 tbsp fresh lemon juice
1 tbsp warm water
4 glacé cherries, halved
16 pieces (diamond-shaped) of candied angelica

Method:

Cream together the butter, sugar and honey until pale and fluffy. Sift together the flour with the baking powder and spices.

Add the eggs to the creamed mixture, adding a tablespoon of the flour after each addition to prevent curdling and mixing thoroughly to combine each time.

Once all the eggs have been added mix in the remaining flour, then stir in the mixed peel, almonds, cherries and all the dried fruit.

Grease a 30cm diameter microwave-safe cake ring mould (glass, ceramic or silicone) and line with clingfilm (plastic wrap) before spooning in the cake mixture.

Smooth over the surface of the cake, then place in your microwave. Cook for about 25 minutes on LOW power, or until a skewer inserted into the centre of the cake emerges cleanly.

Allow the cake to stand for 30 minutes, then turn out onto a wire rack and set aside to cool completely.

To decorate, mix together the icing sugar with the lemon juice and warm water to yield a smooth, fairly thick, just pourable icing (frosting).

Pour the icing over the cooled cake, allowing it to run down the sides.

Decorate with the glacé cherries and angelica pieces. Allow the icing to harden before cutting the cake into sections and serving.