ECONOMICAL BOILED FRUIT CAKE

125g butter or margarine
500g dried cake fruit mix
250ml (1 cup) soft brown sugar
375mln(1 1/2cups) cold water
5ml (1 tsp) bicarbonate of soda
15ml (1 tbs) instant coffee granules
500ml (2 cups) cake flour
10ml (2 tsps) baking powder
5ml (1 tsp) ground allspice
5ml (1 tsp) ground ginger
2.5ml (1/2 tsp) salt
100g glace cherries, quartered
100g (250ml) pecan nuts or walnuts, roughly chopped
2 extra large eggs, beaten
15ml (1 tbs) brandy
125ml (1/2 cup) brandy, extra

1.  Lightly grease a 240 mm diameter round oven-proof dish, line base with double layer of absorbent paper towel.
2.  Place first four ingredients in large bowl, microwave on 100% (high) power, eight to 10 minutes, stirring once.   Add bicarbonate of soda and coffee.  Mixture will foam, then settle.  Allow mixture to cool COMPLETELY preferably overnight.
3. Sift together dry ingredients, add to cool mixture.  Mix well.
4. Add remaining ingredients, except extra brandy.  Mix well spoon into prepared dish.  Place on an upturned saucer, microwave on 50% (medium) power, 20 minutes.   Test cake - if necessary, reduce power level to 30% (medium-low) power, microwave a further eight to 10 minutes, or until cake pulls away from sides only slightly.
5.  Allow to cool completely, turn out onto wire cooling rack.  Pour extra brandy over cake, wrap in foil and store in airtight container until required.


FOR THE COMBINATION OVEN

At Step 4 complete recipe and place mixture in a oven-proof dish, use combination setting which will give you 160 degrees Celsius and 30% (medium-low) microwave power, the baking time should be approximately 65 minutes.  If baking in a conventional oven you will have to use a much cooler oven 150 degrees Celsius pre-heated and bake for approximately 2 to 2 1/2 hours, keep your eye on the oven not too overbake.