1 cup granulated sugar
1 cup water
1 tablespoon brandy
3 cups sifted cake flour (not self-rising), plus more for pans
2 teaspoons baking powder
1 1/4 teaspoons salt
8 ounces (2 sticks) unsalted butter, softened, plus more for pans
1 3/4 cups granulated sugar
1 vanilla bean, split and scraped, pod reserved for another use
1 cup whole milk
8 large egg whites
1 1/2 cups water
2 medium baking apples, such as Rome or Cortland, peeled and cut into 1/4-inch dice
3 ounces dried apricots, preferably California, cut into 1/4-inch dice (1/3 cup)
3 ounces dried figs, preferably Calimyrna, cut into 1/4-inch dice (1/3 cup)
3 ounces golden raisins (3/4 cup)
3 1/2 ounces Medjool dates, pitted and cut into 1/4-inch dice (about 1/3 cup)
3 1/2 ounces dried currants (3/4 cup)
1 1/2 ounces candied lemon peel, cut into 1/4-inch dice (5 tablespoons)
3/4 ounce candied orange peel, cut into 1/4-inch dice (1/4 cup)
3/4 teaspoon finely grated lemon zest
4 teaspoons fresh lemon juice (from 1 lemon)
3/4 teaspoon finely grated orange zest
4 teaspoons fresh orange juice (from 1 orange)
1/3 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cardamom
1/4 cup Cognac
3 1/2 cups heavy cream
Glaceed fruit, such as Glaceed Figs, or apricots and clementines, for decorating