Mix the dried fruit in a large bowl with the lemon juice and brandy. Let this stand for several hours while you prepare the next few steps.
Prepare the pans with two layers of greased brown paper.
Preheat oven to 250ºF.
Mix the wet ingredients.
Combine all the dry ingredients together in a large bowl.
Mix all of the ingredients into this dry mixture, and when thoroughly mixed, pour into prepared pans.
Bake at 250ºF for four hours. Place a pan of water in the oven with the cakes, and check oven during the last hour of cooking to check for doneness.
Once fully cooled, the cakes should be wrapped and aged for at least one month in a cool, dry place. Check every two weeks and sprinkle with additional brandy.