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1
Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan.
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2
Line with brown paper; grease the paper.
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3
Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl.
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4
Sift the flour, baking powder and salt over the nuts and fruits.
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5
Toss lightly until well coated.
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6
Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light.
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7
Pour over the nut mixture.
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8
Stir gently to combine.
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9
Fill the prepared dish or pan, pressing the cake mixture firmly.
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10
Bake at 275 degrees for about two hours.
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11
(If the top is browning too quickly, cover with buttered foil.)
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12
Remove the cake to a wire rack.
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13
Spoon one-quarter cup of brandy over the cake.
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14
Let stand one hour.
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15
Invert the cake and peel off the paper.
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16
Turn it right side up and let it stand on the wire rack until it is completely cooled.
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17
Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
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18
To store, wrap the cake in cheesecloth that has been soaked in brandy.
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19
Wrap in heavy-duty aluminum foil or store in tightly covered container.
