Place the ingredients 1 to 7 in a jar(i used small bharani) and stir in the brandy and grape jiuce. Cover and keep aside for 20 days stirring occasionally.
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Pre-heat oven to 300F / 150C. i used an 8 inch pan.
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Transfer the soaked dry fruits on a clean counter surface and sprinkle 2 tbsp or two of flour over it. Toss to coat well. This prevents the fruit from sinking to the bottom of the cake while baking.
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Sift the remaining flour, cinnamon powder and baking powder together well.
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In a separate bowl cream the butter and sugar together until the mixtures is creamy and now beat the eggs into it 1 at a time.
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Add in the flour mixture to it an fold it.
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Add fruit mixture to butter mixture and fold until combined.
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Spoon the cake batter into the prepared tins till half full and smooth the surface making a slight depression in the center with the back of the spoon.
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Bake for 2 to 2 1/2 hours or until a skewer inserted into the centre comes out clean.
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Drizzle remaining 2 tablespoons brandy over cake while still hot. Allow the cake to cool completely. Remove cake from pan and dust with icing sugar. Serve.