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