Chocolate Fruit & Nut Delight
Submitted by angelcake
Spiced devil’s food bundt cake studded with brandy-soaked dates, raisins, and chopped filberts, all baked in the microwave and topped with tangy cream cheese frosting. Ready in under an hour.
YIELD
18 servingsPREP
15 minCOOK
15 minREADY
45 minA bundt cake baked entirely in the microwave might sound like a shortcut too far, but this one delivers. Devil’s food cake mix meets brandy-soaked dates and raisins, chopped filberts, brewed coffee, cinnamon, and allspice for a cake that’s dark, spiced, and loaded with chewy fruit in every slice.
The microwave keeps it incredibly moist, and the coffee deepens the chocolate without announcing itself. Topped with a tangy lemon-spiked cream cheese frosting and garnished with fresh strawberries, it looks like something that took all afternoon.
It didn’t. Start to finish, you’re looking at about 45 minutes.
Kitchen Tips
- Soak the dates and raisins in hot brandy for at least 15 minutes so they plump up and absorb that boozy warmth
- Check the cake with a toothpick after the high-power burst. Microwave strengths vary, so yours might need an extra minute
- Let the cake stand a full 5 minutes before inverting. The structure needs that time to set or it’ll crumble
- The cream cheese frosting gets a hit of lemon juice that cuts through the sweetness. Don’t skip it
Ingredients
Directions
Place brandy in small bowl.
Microwave at high for 15 to 45 seconds, or until hot.
Add dates and raisins. Soak for at least 15 minutes.
Grease 12 cup Bundt Pan.
Sprinkle with sugar. Set aside.
In medium mixing bowl, combine all ingredients.
Beat on medium speed of electric mixer until blended, 2 to 3 minutes.
Pour into prepared pan.
Microwave at 50% (medium) for 10 minutes.
Increase power to high. Microwave for 4 to 5½ minutes longer, or until wooden pick inserted in center comes out clean.
Let stand for 5 minutes.
Invert onto serving plate. Cool. Frost with Cream Cheese Frosting (below) if desired. Garnish with strawberries and mint leaves. CREAM CHEESE FROSTING: In Mighty Pitcher, combine cream cheese, butter and milk. Microwave at 50% (medium) for 1 minute, or until cheese and butter are soft. Mix well. Add lemon juice and enough sugar for desired consistency. Beat on medium speed of electric mixer until smooth. Serves 18 to 24.
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