Combine raisins, fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight. Add walnuts. Grease a 9 x 5-inch loaf pan; line with greased heavy brown paper. In large bowl, cream butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into creamed mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan.

Bake in 325 degrees F oven about 2 hours until pick inserted into center comes out clean. Let stand in pan 1/2 hour. Remove from pan; gently peel off paper. Brush with brandy; wrap in brandy-soaked cheesecloth, then plastic wrap. Store in cool place to age 2 weeks to 3 months..

Courtesy of the California Raisin Marketing Board