Soak the dried fruit in the brandy overnight. It's not mandatory. Combine the flour and baking powder, and sift. Bring the eggs and butter to room temperature.

Line the pan with parchment paper. Preheat the oven to 170°C.

Cream the butter until it turns white. If you melt it until it becomes liquid, the flavor will deteriorate. Add the sugar, and mix well.

Beat the eggs, and add in 5 batches. (If you mix the mixture well at this point, you will have a delicate and smooth cake.)

Drain the excess liquid from the dried fruit, and coat with 1 tablespoon of the sifted flour. It will prevent them from sinking in the cake.

Add the remaining sifted flour to Step 4, followed by the dried fruit, then fold them into the batter in with a spatula. Make sure the mixture is not lumpy!

Mix in the brandy. Pour the batter into the pan, and drop it onto the counter about 3 times from the height of 20 cm to remove the air bubbles.

Bake in the preheated oven for 30-40 minutes at 170°C. Insert a bamboo skewer and when it comes out clean, it's done.

If it seems like it might burn halfway through, cover with aluminium foil and continue baking.

Let it cool, and cover with plastic wrap. This will make the cake moist. Cut into slices the next day. Pound cakes taste delicious after 2-3 days.

I made it with 60 g of dried fruit this time.

Please bring the eggs to room temperature before using them If they are still cold, they will make the butter cold, and make the mixture separate easily.