STEP I:

2 c. water
1 1/2 lbs. raisins
2 c. dark brown sugar
1 stick butter

Put above ingredients into saucepan and boil for 5 to 8 minutes, stirring to prevent sticking. Put aside to cool. (Can be made a day before.)

STEP II:

4 c. flour
1 tsp. baking soda
1 tsp. baking powder
Dash each cloves, cinnamon and salt

Put ingredients in mixing bowl. Mix well. Beat 2 eggs in small bowl and add to raisin mixture. Blend and mix all ingredients together with wooden spoon and pour into 2 greased loaf pans (line pans with greased waxed paper). Bake for 1 1/2 to 2 hours at 350 degrees. Let cakes cool completely in pans. Pour small amount of brandy over cakes and wrap in wax paper and aluminum foil for storage. Can be stored for a few months or frozen.