3 c. coarsely chopped walnuts
1/2 c. light raisins
1/2 c. dark raisins
3/4 c. sugar
1/2 tsp. salt
3 tbsp. apricot brandy
1 1/2 c. maraschino cherries cut in half
3/4 c. all purpose flour
1/2 tsp. baking powder
3 eggs
1/2 c. brandy, set aside

Combine all the fruit and nuts thoroughly. Stir together flour, sugar, baking powder and salt. Add to nut mixture tossing to coat well. Beat eggs until frothy add 3 tablespoons brandy to eggs mixture and pour egg mixture over fruit mixture. Mix well.

Pour batter into greased and floured 9 x 5 x 3 loaf pans. Bake at 300 degrees for 1 hour and 45 minutes. Moisten several layers of cheesecloth with 1/4 cup brandy. Wrap soaked cheesecloth around cooled cake. Then wrap in foil and refrigerate. In 2 or 3 days moisten cake with remaining brandy. Cake can be made a few weeks before Christmas and stored in a cool and dry place. Adding brandy every few days.