Method

• 1.
  Preheat oven to 160°C. Grease two 12cm x 27cm loaf pans and line with baking paper.

• 2.
  Sieve flour, 1 tsp salt, cinnamon and nutmeg into a large bowl. Add pecans, pineapple, cherries and sultanas, and stir to combine.
• 3.
  Place sugar and butter in a stand mixer fitted with the whisk attachment and whisk for 4 minutes or until pale and fluffy. Add eggs, 1 at a time, whisking well after each addition, until combined. Add pecan mixture and, using a large spoon, stir until combined. Spoon into prepared pans and smooth surface. Lightly tap pans on a benchtop to release any air bubbles.
• 4.
  Place filled pans in a large roasting pan and add enough boiling water to reach halfway up the sides of each filled pan. Bake for 1½ to 2 hours or until a skewer inserted into the centre comes out clean. Brush with apricot brandy. Cool in pans for 1 hour, then remove and transfer to a wire rack to cool completely.
• 5.
  Store, enclosed in plastic wrap, in the fridge. Cut into slices to serve.