Brandy Nut Cake

Ingredients:

• 3 cups walnuts, coarsely chopped
• 1 1/2 cups maraschino cherries, halved
• 1 cup light raisins
• 1/2 cup dark raisins
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 2 tablespoons apricot brandy
• 1/2 cup apricot brandy

Instructions:

Combine the nuts and fruits together. Thoroughly combine the flour, sugar, baking powder, and salt. Add to the nut mixture, tossing to coat well. Beat eggs until frothy, then add 2 tablespoons brandy. Pour the egg mixture over the fruit mixture and mix well. Pour into a greased and floured 9x5x3-inch loaf dish and bake at 300° for 1 hour 45 minutes. Cool in the pan and then remove. Moisten several layers of cheesecloth with 1/4 cup of brandy, then wrap the cake in the damp cheesecloth, then in foil. Store the cake in the refrigerator for 2 to 3 days, then remoisten the cheesecloth with additional brandy and rewrap in foil. Store in the refrigerator.