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.
Pre-heat oven to 300F / 150C. i used an 8 inch pan.
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.
Sift the remaining flour, cinnamon powder and baking powder together well.
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.
Add in the flour mixture to it an fold it.
Add fruit mixture to butter mixture and fold until combined.
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.
Bake for 2 to 2 1/2 hours or until a skewer inserted into the centre comes out clean.
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.
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