Brandied Fruitcake

Serves: 5
Total Calories: 633


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

Place pan on saucer in 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.

Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of different wattage.

Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 5
Total Calories: 633
Calories from Fat: 359

This Brandied Fruitcake recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.

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