Preheat the oven to 160°C.
Cream the butter and sugar, adding the eggs slowly. Sift all the dry ingredients and mix with the dry fruits and nuts. Combine the vanilla extract, apple, coffee and 60 ml of brandy.
Add the flour mixture to the creamed butter, alternating with the liquid.
Pour into the cake mould, place in a water bath and bake for 4 hours.
Remove from the oven and pour the brandy over the cake.
Keep in an airtight container and brush with brandy every now and then!
Serve with kumquat or clementine preserve.
Wine suggestions
Passito di Pantelleria (de Bartoli) - Another heavenly white Moscato but from the Pantelleria Island off the southern coast of Sicily. Golden to amber yellow in colour, it is characteristically sweet and aromatic and ideally suited to desserts and cakes (or irresistible sipped on its own). Beware however, as the alcohol could be as high as 17%. Best served at room temperature.
