|Seedless raisins||1⁄2 Cup (8 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Citron||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
Place the raisins and currants in a bowl and cover with hot water.
Let stand for about 30 minutes.
Drain, then place on absorbent paper.
Cream the butter in a bowl.
Add the sugar gradually and mix well.
Stir in the grated rind and nutmeg.
Add the eggs, one at a time, beating well after each addition.
Stir in the raisins, currants, citron and brandy.
Sift the flour with baking powder into the butter mixture and mix well.
Sprinkle enough bread crumbs into a greased loaf pan to coat sides and bottom.
Pour the raisin mixture into the pan.
Bake at 325 degrees for 1 hour and 30 minutes or until bread tests done.
Remove from pan and cool.
Wrap in aluminum foil and store for 4 to 5 days before slicing.