Gingerbread Fruitcake (Lebkuchen Fruchttorte)

Combine raisins, currants, candied cherries, the walnuts, 1 cup flour and the almonds in medium-size bowl. Toss to coat fruit and nuts with flour; reserves.

Cream butter and sugar in large mixer bowl until fluffy. Beat in eggs and yolks one at a time until smooth. Beat in molasses, brandy, ginger, cinnamon, cloves and nutmeg. Stir in 1 cup of the sifted flour and the sour cream. Stir in orange juice, baking powder and the remaining flour. Beat 1 minute. Stir in reserved fruit mixture.

Spoon batter into 2 floured buttered 9 x 5" loaf pans. Bake until wooden pick inserted in center is withdrawn clean, about 1 hour 20 minutes. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack. Brush tops lightly with corn syrup. Let dry. Refrigerate wrapped in plastic up to 5 weeks. Serve at room temperature.