Position a rack in the center of the oven. Preheat the oven to 325°F. Grease a 9- by 5-inch loaf pan, 9-inch springform pan, 9-inch (9-cup) tube or Bundt pan, or four 5- by 3-inch (2-cup) loaf pans, line the bottom and sides with parchment paper, and grease again.

Sift together the flour, baking powder, spices, and salt.

In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.

Gradually add the eggs, beating well after each addition. Total time for beating in the eggs is about 4 minutes.

Add the cream, brandy, and vanilla.

In 3 additions, fold in the flour mixture.

Stir in the raisins and currants.

Pour into the prepared pan, smoothing the top. Bake until a tester inserted in the center comes out clean, about 1 1/4 hours for a large loaf pan or springform pan; 1 hour and 5 minutes for a tube pan; or 40 minutes for the small loaf pans.

Let cool in the pan for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1 1/2 hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Use a serrated knife to cut the cake into slices.

VARIATIONS:

Double the recipe and bake in a 10- by 4-inch (16-cup) tube or Bundt pan for about 1 1/4 hours.

Spicier Washington Cake: Omit the fruit and cloves, and increase the nutmeg to 2 teaspoons and cinnamon to 1 1/2 teaspoons.