Place the fruit, sugar, margarine or butter and water into a large microwave safe bowl. Microwave on high for 5 minutes.
Stir well and add the bicarb soda, it will froth up. Allow mixture to cool. Stir in the black coffee.
Beat the eggs with the essences then add to the cooled fruit mixture. If you would like to add some chopped nuts, do it now. You can determine the type and quantity.
Sift all the dry ingredients together and fold into the fruit mixture, mixing well. Spoon batter into a greased and lined microwave safe cake tin about 18cm in diameter. Elevate the tin about 2cm off the glass plate and bake on High for 30 minutes. Depending on the power you are using you may want to check it after 20 minutes.
Remove from the oven and let stand 5 minutes, then turn out onto a cooling rack and remove the paper. Let cool. Sprinkle the brandy over the cake, and, when cool, wrap in foil and store until needed.