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1
Preheat oven to 325F and grease/flour 3 mini loaf pans, or line them with parchment (even if they are nonstick). You can also use a regular loaf pan but will need to bake longer, 1 hour to 1-1/2 hours.
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2
In small bowl, beat eggs and sugar together very well.
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3
In medium bowl combine flour, baking powder, and salt.
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4
In large bowl combine nuts, fruit, and chocolate. Add the flour mixture to this mixture and toss so that all is coated. Add the egg mixture to this and stir/fold. It will take a minute or two for everything to become moistened, just be patient.
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5
Once all is moistened, divide the mixture evenly into the 3 mini loaf pans and bake for approximately 40 minutes, they will be golden brown when done.
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6
Remove from oven, and while still hot, drizzle each cake with 1 ounce of brandy. When cooled a bit remove from pan and cool completely on a wire rack.
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7
With a toothpick or skewer, poke each loaf many times over the top, wrap in a brandy dampened cheesecloth and store in an airtight container. In 1 week check, drizzle with a bit more brandy and wrap it again. You may do this many times (no more drizzling after a while, just flip the loaf from time to time and wrap it again) over a period of months or you may choose to eat after the first or second week. If you are doing the long term version, make sure that it is stored in a cool dry place, or you can keep it in the fridge. If you choose to freeze, wait at least a few weeks before doing so, as the flavors need to blend and mature.
