Quick & Fruity Microwave Cake


  • 1 x 410 g can Rhodes Fruit Cocktail in Syrup
  • 2 eggs
  • 315 ml (1¼ C) sugar
  • 500 ml (2 C) cake flour
  • 10 ml (2 t) bicarbonate of soda
  • 125 ml (½ C) walnuts, chopped
  • 400 ml evaporated milk
  • 190 ml (¾ C) sugar
  • 250 ml (1 C) butter
  • 5 ml (1 t) vanilla essence


  1. Drain and reserve the syrup and fruit from the Rhodes Fruit Cocktail in Syrup.
  2. Beat the syrup, eggs, 315 ml sugar, flour and bicarbonate of soda together until well mixed.
  3. Add the fruit cocktail pieces and walnuts and mix well.
  4. Pour the batter into 2 oiled microwave-safe cake pans.
  5. Microwave each cake layer for 7 minutes and set aside.
  6. Place the evaporated milk, the 190 ml sugar and butter in a large bowl and microwave on high for 2 minutes.
  7. Stir and microwave on medium for a further 2 minutes or until the sauce is thick and caramel in colour.
  8. Add the vanilla essence and stir.
  9. Place the 2 cake layers on top of each other, pour the milk mixture over the still warm cake and allow to cool before serving.


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