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1
Preheat oven to 300 degrees.
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2
Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan.
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3
Line with brown paper; grease paper.
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4
Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
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5
Sift flour, baking powder and salt over nuts and fruits.
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6
Toss lightly until well coated.
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7
Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light.
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8
Pour over nut mixture.
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9
Stir gently to combine.
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10
Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
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11
Bake for one hour and 45 minutes.
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12
(If fruits are browning too quickly, cover with buttered foil).
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13
Remove cake to wire rack.
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14
Spoon 1/4 cup brandy over cake.
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15
Let stand one hour.
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16
Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely.
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17
Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
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18
To store: Wrap in cheesecloth that has been soaked in brandy.
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19
Wrap in heavy duty foil or store in tightly covered container.
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20
If cheesecloth dries out, dip in brandy and rewrap cake.
