1 1/2 c. red candied cherries, cut in half
1 1/2 c. pecans, coarsely chopped
1 c. cut up dried apricots
1/2 c. coarsely chopped candied pineapples
3/4 c. softened butter
1 1/2 c. sugar
1 tsp. vanilla
3/4 c. egg substitute or 3 eggs
1 c. sifted flour
6 tbsp. unsweetened cocoa
1/4 tsp. baking powder
1/2 c. buttermilk or sour milk less 2 tbsp.

Combine cherries, pecans, apricots and pineapple in large bowl; set aside. Beat butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well.

Combine flour, cocoa and baking powder. Add alternately with buttermilk to cream mixture, beating just until blended. Stir in reserved fruit nut mixture.

Turn into well-greased 12-cup microproof Bundt pan. Microwave on HIGH for 11-13 minutes or until cake tester comes out clean, rotating dish every 3 minutes or use turntable. Cool in pan 10 minutes on flat surface; remove from pan. Wrap in aluminum foil. Allow to stand overnight before serving. Serves 12-16.

TIP: To sour milk, use 1 1/2 teaspoons vinegar plus skim milk to equal 1/2 cup. Discard 2 tablespoons. Use scissor to cut apricots in coarse pieces.

Brandied Fruitcake has a faint brandy flavor permeating the fruit. If desired, use candied pineapple instead of mixed candied fruit.