Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
Sift flour, baking powder and salt together, set aside
Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
Cream butter and 3/4 cup sugar until light and fluffy
Add egg yolks, one at a time, beating well after each addition
Next, add the soaked fruits with the brandy and stir gently
Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
Now gently fold the whipped egg whites into the creamed mixture
Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
Bake in a preheated oven at 180C / 350F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
