Directions:

1. Line the bottom of 2 loaf pans (9x5x3-inch) with a double thickness of wax paper and grease.
2. Heat very slowly, until just warm and spoon over fruitcake just before serving.
3. Combine candied fruits and nuts in a large bowl. Sift flour, baking powder and salt over fruit mixture and toss lightly.
4. In a large mixing bowl, cream butter and brown sugar. Beat eggs (one at a time) into butter mixture, beating after each addition for smooth batter. Beat in vanilla extract and brandy.
5. Preheat oven to 275-300º F (130-150º C).
6. Pour batter over prepared fruit and nuts and fold just until well blended. Spoon into prepared loaf pans.
7. Bake in slow oven 2-1/2 hours or until toothpick inserted in center comes out clean.
8. When cake is done, loosen it around edges with a knife and cool in pan completely.
9. When cool completely, turn cake out onto wire rack and remove wax paper. Wrap cake with cheesecloth and sprinkle with brandy. Place in a plastic bag and allow to ripen for week or two. After that, remove plastic bag and sprinkle with brandy again and place in plastic bag. Allow to ripen for next week.

To serve: Remove cheesecloth and place cake on serving plate. Decorate with Brandy Glaze and garnish with pecan halves or with thin slices of candied citron. Cut into very thin slices and serve.

NOTE: This cake can be made in a muffin cups. Bake the muffins 35-40 minutes. Makes 36 muffins. Decorate them as you choose.

Fruitcake and coffee make a gracious welcome for your guests.