Cream butter, sugar and vanilla together until fluffy.

Add eggs, 1 at a time, beating well after each addition.

Resift flour with baking powder, salt and mace. Add to creamed mixture
alternately with brandy and milk, beginning and ending with flour mixture
and blending until smooth.

Stir in caraway seeds and orange peel.

Turn into greased and floured loaf pan.

Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or
until loaf test done.

Remove from oven and let stand 10 minutes, then turn out onto wire rack to
cool. Wrap and store cake in cool pace.

When ready to serve, sprinkle cake with granulated sugar and decorate with
candied apricots, if desired.