Mix dried fruits together in large mixing bowl and pour apple brandy over it. Stir well. Leave at least overnight.

Heat oven to 325°F. Grease and flour three 4-1/2” x 8-5/8” foil loaf pans.

Place fruit/brandy mixture in non-reactive pan. Add sugar, butter, cider and cinnamon. Bring mixture to a boil, stirring often. Reduce heat and simmer about 10 minutes. Remove from heat and cool for about an hour.

Put fruit mixture in large mixing bowl. Combine dry ingredients and sprinkle over fruit. Mix together with a large wooden spoon. Stir in eggs one at a time until completely combined. Stir in nuts.

Spoon into pans and bake for 45-50 minutes – until cake tester comes out clean.

Let cakes sit for 10 minutes. Carefully remove from pans and sit on rack to cool. Since I was planning on giving two of these away, I washed two of the foil pans to put the cakes back into.

Once cool, mix glaze by combining powdered sugar and vanilla in a small bowl. Add enough water to make a thin icing. Glaze cakes and sprinkle with holiday sugar.

Use your holiday cookie cutters as patterns for decorating your cakes!