Place fruitcake mix, butter, sugar and water in a large bowl and cover with cling film. Make a small hole in the plastic to allow steam to escape.
Microwave on a full power for five minutes, stopping to stir twice.
Add bicarbonate of soda, cherries and dates. Set aside to cool.
Stir in eggs. Stir in 65 ml of the brandy, then fold in remaining dry ingredients, fruit and nuts. Stir until well combined.
Pour into a greased 20 cm microwave ring pan and cover with a layer of greaseproof paper. Microwave on medium power for 10-12 minutes until firm.
Leave in cake tin until cool, then remove and drizzle with remaining brandy.
Seal in aluminum foil until ready to serve.
Makes 1 x 20 cm ring cake.