Beat egg whites with cream of tartar until stiff but not dry. Set aside. Beat butter until light and creamy. Gradually add sugar, beating until smooth. Add egg yolks and beat together lightly. Combine milk, brandy and vanilla. Mix flour and salt together. Add milk mixture and flour mixture alternately to creamed mixture; mix well. Fold in fruits and nuts. Fold whites into batter, gently but thoroughly. Pour mixture into buttered and floured six-cup mold. Bake at 275 degrees F for 2-1/2 hours or until done. Cool. Unmold.

Courtesy of the California Raisin Marketing Board