Light Fruitcake

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
7 eggs, separated
3 cups all-purpose flour
3 cups diced yellow, green, and red candied pineapple
2 cups red and green candied cherries
1/2 cup diced candied citron
1 1/2 cups golden raisins
3 cups pecan halves
1 cup black walnuts, coarsely chopped
1/2 cup all-purpose flour
Additional candied fruit and nuts (optional)
1/4 cup brandy
Additional brandy
Oven:  250º

Grease the bottom of a 10-inch tube pan, line with brown paper and grease paper. Cream butter; gradually add sugar, beating well at medium speed.  Stir in flavorings.  Beat egg yolks, alternately adding to butter mixture with 3 cups flour. Combine fruits, pecans, and walnuts in a bowl; dredge with 1/2 cup flour, coating thoroughly.  Stir mixture into batter.  Beat egg whites at room temperature until stiff peaks form; fold into batter.

Spoon batter into prepared pan.  Arrange additional candied fruit and nuts on top if desired.  Cover pan with a 10-inch greased brown paper circle, greased side down.  Bake about 4 hours or until knife inserted in center comes out clean.  Remove from oven.
Keeping cake in pan, remove paper cover, and slowly pour 1/4 cup brandy evenly over cake; cool completely on wire rack.

Remove cake from pan; peel paper liner from cake.  Wrap cake in brandy-soaked cheesecloth.  Store in an airtight in a cool place up to 3 weeks; pour a small amount of brandy over cake each week.