Line 6 (5x3x2 inch) loafpans with parchment paper; set aside.

Combine 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Add vanilla, beating well. Gradually add flour mixture, mixing well.

Stir fruit mixture into batter; stir in remaining 1/2 cup pecan halves. Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon.

Bake at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks.

Peel paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in airtight containers in a cool place.

Pour a small amount of brandy over cakes weekly for 4 weeks; then monthly.