In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition.
Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving. Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.
"It's got a cop motor, a 440 cubic inch plant, it's got cop tires, cop suspensions, cop shocks. It's a model made before catalytic converters so it'll run good on regular gas."