Northwest Winter Cake

Preheat oven to 325F and grease/flour 3 mini loaf pans, or line them with parchment (even if they are nonstick). You can also use a regular loaf pan but will need to bake longer, 1 hour to 1-1/2 hours.
In small bowl, beat eggs and sugar together very well.
In medium bowl combine flour, baking powder, and salt.
In large bowl combine nuts, fruit, and chocolate. Add the flour mixture to this mixture and toss so that all is coated. Add the egg mixture to this and stir/fold. It will take a minute or two for everything to become moistened, just be patient.
Once all is moistened, divide the mixture evenly into the 3 mini loaf pans and bake for approximately 40 minutes, they will be golden brown when done.
Remove from oven, and while still hot, drizzle each cake with 1 ounce of brandy. When cooled a bit remove from pan and cool completely on a wire rack.
With a toothpick or skewer, poke each loaf many times over the top, wrap in a brandy dampened cheesecloth and store in an airtight container. In 1 week check, drizzle with a bit more brandy and wrap it again. You may do this many times (no more drizzling after a while, just flip the loaf from time to time and wrap it again) over a period of months or you may choose to eat after the first or second week. If you are doing the long term version, make sure that it is stored in a cool dry place, or you can keep it in the fridge. If you choose to freeze, wait at least a few weeks before doing so, as the flavors need to blend and mature.