<http://schema.org/recipeInstructions>
" Preheat oven to 325 degrees F. Grease 9-inch tube pan with removable bottom. Set aside 2/3 cup walnut halves or large pieces to decorate top of cake; coarsely chop remaining walnuts. In medium bowl, toss chopped walnuts with raisins, dried cranberries, and 1 tablespoon flour; set aside. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes, constantly scraping bowl with rubber spatula. With mixer at low speed, add eggs, brandy, vanilla, baking powder, salt, and remaining 2 cups flour; beat until well blended. With spoon, stir in raisin mixture (batter may look curdled). Spoon batter into pan. Scatter reserved walnuts on top of batter. Bake cake about 1 hour and 15 minutes or until wooden skewer or toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan. Invert cake onto plate and remove side of pan. Loosen bottom of pan from cake and remove. Immediately invert cake onto wire rack to cool completely. When fruitcake is cold, melt apple jelly in small saucepan over low heat. Brush cake with melted apple jelly. Or, wrap and refrigerate cake up to 1 month, then brush with jelly before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5213/cranberry-raisin-fruitcake-1592/?src=shelter_footer>