Pour boiling water over raisins and currants to cover. Let steep for 5 minutes then drain. In a very large bowl combine currants, raisins, gum drops, glace cherries, pitted dates, walnuts, spices, brandy and jam. Stir to blend. Cover and let stand overnight.
Preheat oven to 140 degrees C. Grease three loaf tins.
Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla. Sift the flour and bicarb soda together. Blend in the flour mixture alternately with the fruit mixture. Pour evenly into three loaf tins.
Bake for 2-1/4 to 3 hours or until a toothpick inserted in the centre of the loaves comes out clean.