For the alcohol-free version use the orange or pineapple juice.
If you’re soaking the dry fruits in juice instead of alcohol, allow the mixture to soak overnight.
You can substitute dry fruits and nuts in this recipe for the same amount of whatever type you like.
You can use any other baking pan, just keep in mind that the baking time will vary, depending on your oven, the size and material of your bakeware.
If you don’t want the cake to end up being too heavy with brandy, just wrap the cake in a cheese cloth that was soaked in brandy while it matured.
Store the cake tightly wrapped in an airtight container at room temperature for up to 4 weeks if using alcohol, and up to 2 weeks in the refrigerator for the non-alcohol version.
To freeze, wrap the cake in plastic wrap followed with aluminum foil and freeze for up to three months.