Cream the butter and the sugar
Put the soft butter and the granulated sugar into the mixer and start creaming till your butter and sugar becomes white.

Prepare your baking pan
When you are almost done with the creaming, prepare your cake pan by rubbing the insides with soft butter. Then put some flour into the greased pan, making sure the flour touches every part, then pour out the flour.

Add the eggs/ milk and mix
Break all the eggs into a big bowl and whisk them to a smooth blend and add the whisked egg into the mixture and the liquid milk. Mix till you have a smooth fluffy blend of the creamed butter/sugar and the eggs.

Turn on your oven to preheat
It's now time to turn on your oven to 150°C or 302°F so that it can start heating up while you finish mixing the cake.

Add the vanilla extract, dry fruits and brandy.
Add the vanilla extract or any other flavours of your choice, add the brandy and presoaked dry fruits and stir with a wooden spatula till everything is well settled.

Add the plain flour with the baking powder
Add small quantities of the flour through the sieve into the bowl where you already have other cake ingredients.
Stir very well with the wooden spatula. Add another small quantity of the flour with baking powder till all the flour is well settled.

Pour the cake mix into the greased cake pan
Once every ingredient is well settled, it's time to pour the mixture into the greased cake pan.

Baking Time.
Transfer the cake to the preheated oven, bake for at least 45 minutes before attempting to open the oven door to check the cake. When you're sure that the cake is no longer rising, check it by driving a toothpick into the center of the cake. If the toothpick comes out with smears of the cake mixture, then the cake is not done. If it comes out clean and dry, then the cake is done.