I've tried - with some limited success. Obviously the cake never browns - but it does cook incredibly fast. I just used an easy, plain cake recipe (see below if you don't have one), put it in a round 1.5 or 2 qt dish (like Corningware makes) with an inverted (small) juice glass in the middle (the dish had been greased with either butter, marge or spray). Cooked the cake uncovered on high for 1 minute, checked it, rotated the dish, then 1 or 2 minutes more (in small increments of 30 seconds). Obviously the length of time is critical and depends on the wattage of your oven. It is such a small amount of time that you can easily overcook.
The juice glass in the middle of the dish is becuase cakes don't seem to cook in the middle in a microwave, and I didn't have a microwave safe bundt pan.
I will get more exact time directions for you from my cookbook (which is not with me).
The cake recipe is so simple - you don't have to even use a mixer, just a spoon (it's my MILs madera cake recipe, but I don't think it's a real madeira cake recipe, just a lazy way to make a quick cake!)
Dry Ingred:
1 1/2 cups flour
1 (scant) cup sugar
2 rounded tsp baking pwder
pinch salt
Wet:
1/2 cup milk
1/2 cup butter
2 eggs
vanilla (2 tsp or so)
Method
Sift dry ingred together
Melt butter and milk together,
Add butter and milk to dry ingred.
Whisk the eggs quickly with a fork before adding to mix. Lastly, add vanilla.
Stir a bit with a spoon - pour into baking dish
In a 700 watt microwave this will bake in 1 minute increments - stop, check (you'll see it rise really fast), rotate the dish, even if your microwave has a turntable). Do another minute - or even 30 seconds, watching closely. You'll see when it's done rising.
In a regular oven, just bake at 350 for about 1/2 hour.
This cake is good for use in trifle or as a base for something like strawberries and whipped cream. If not overcooked, should be very moist.