In medium bowl, combine raisins, currants and brandy. Cover and let stand overnight.
Butter and line bottom with parchment 3 medium or 7 small loaf pans.
In a very large bowl combine the rest of the fruit mixture, toss, add raisins and mix well.
Sift together flour, baking soda, mace and cinnamon.
Cream butter and sugars.
Beat together milk, eggs, and extract, and gradually beat this into the butter and sugars. Gradually add sifted ingredients, beating until smooth.
Pour over fruits and mix thoroughly.
Spoon batter into pans and pack evenly by pressing down with a wooden spoon.
Bake at 275º 1 1/4 to 2 hours, depending on size of loaves. Skewer inserted in center should come out clean.
Cool 30 minutes then remove from pans. Wrap cooled cakes in cheesecloth soaked in brandy, and in a layer of waxed paper and a layer of foil. refridgerate for at least 3 weeks brushing occasionally with more brandy.