Microwave Brandied Fruitcake

1/3 cup brandy or apple juice
2 large eggs
2 tsp. vanilla extract
1 cup mixed candied fruit
1/2 cup raisins
3/4 cup butter or margarine, softened
2/3 cup sugar
1 1/4 cups flour
3/4 cup chopped walnuts
1 1/2 tsp. baking powder
1/4 tsp. salt

Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper. Invert
a microwave-safe saucer in center of oven floor. Mix first 5 ingredients.
Let stand 15 minutes. Cream butter and sugar in large mixer bowl at high
speed until fluffy. Add remaining ingredients and candied fruit mixture.
Beat at medium speed 2 minutes. Spread batter in pan. Shield ends of loaf
with 3-inch wide strips of aluminum foil covering 1 inch of batter at each
end and folding remaining foil over the pan. Place pan on saucer in
650-watt oven. Microwave at medium (50%) 9 minutes, rotating 1/4 turn
every 3 minutes. Microwave at high (100%) 1 to 2 minutes until a wooden
pick inserted in center comes out clean (surface may appear moist, but do
not overcook; top will be flat or irregular). Remove foil. Let stand on
heatproof surface 15 minutes to complete cooking. Invert onto cooling
rack. Remove wax paper. Cool completely. For easier slicing, wrap and
refrigerate overnight. Serve at room temperature.


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