Grease, line with parchment paper and grease again 2 loaf pans.
Combine and allow to stand 2 hours or overnight:
Soak fruit and nuts overnight in the brandy, then dredge with ½ cup G.F. flour
Sift or blend to-gether:
Gradually blend together
Add sifted dry ingredients alternately with liquid. Make 4 dry and 3 liquid additions, combining lightly after each addition; fold in floured fruit. Turn into prepared pans.
Bake in 275 degree oven for approximately 3 hours or until cake tests done with a toothpick. Remove from pans and lift off paper.
Cool cakes completely and then wrap loosely in wax paper and store in an air tight container.
Submitted by Mary Culver