Total Calories: 6,450
In small bowl, combine raisins, currants, 3/4 cup chopped almonds, lemon rind and brandy toss lightly, set aside. In small saucepan, heat milk to scalding remove from heat. Stir in 1/4 cup sugar stir until dissolved cool to lukewarm. Sprinkle yeast over warm water in large bowl stir until dissolved cool to lukewarm. Sprinkle yeast over warm water in large bowl stir until dissolved. Stir in milk mixture and 3 cups flour beat about 2 minutes until smooth. Cover bowl and let rise in warm place until light and spongy and double in bulk. Generously grease a Bundt pan. Sprinkle inside with reserved 1/4 cup finely chopped almonds, turning pan round and round to distribute evenly. Place a whole almond in each indentation in bottom of Bundt pan. Set aside.
In large bowl, with electric mixer at medium speed, beat softened butter with remaining 3/4 cup sugar and salt until light and fluffy. Beat in eggs, one at a time, until smooth. At low speed, beat in 1 cup remaining flour and the risen batter until smooth and well-blended. With wooden spoon stir in remaining flour and fruit-nut mixture. Mix until well combined. Pour into prepared mold. Cover let rise in warm place until batter rises to top of pan, about 1 hour. Bake for 50 to 60 minutes in a preheated 350° F oven or until cake tester inserted near middle comes out clean. Let cool in pan on wire rack 20 minutes loosen edges and turn out onto wire rack. Brush with melted butter or margarine. To store, when completely cold, wrap in wax paper, then in foil.
Serve at room temperature sprinkled lightly with confectioners' sugar.
Note: Will keep in refrigerator up to 2 weeks and in freezer indefinitely. If this bread is not eaten straight out of the oven, reheat wrapped in foil.