Orange-Brandy Cakes

1/3 cup reduced fat margarine
1 1/3 cups packed light brown sugar
1/2 teaspoon vanilla extract
1/2 cup egg substitute
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup orange juice
2 tablespoons brandy
1 cup chopped candied fruit
1/2 cup chopped dates
1/4 cup chopped dried apricots

Glaze:
1/3 cup sugar
1/3 cup orange juice
3 tablespoons brandy

Generously spray 12 muffin tins with nonstick cooking spray. Set oven to 350 degrees. Combine softened margarine, brown sugar and vanilla in a large bowl and mix well. Add egg substitute and beat well.

In a separate container combine flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture, alternating with the orange juice and brandy. Stir in finely chopped fruits. Fill each muffin tin almost to the top.

Place a baking dish filled with hot water on the bottom rack of the oven, and place the muffin pan in the middle rack. Bake for about 25 minutes. Remove cakes from oven and cool in muffin pan for 10 minutes.

For glaze:
Combine sugar and orange juice in a small saucepan and heat over low heat until sugar is dissolved. Do not boil. Stir in the brandy. Pierce the top of each cake with a fork and spoon the glaze over the cakes.