For the Dough:

1. Soak raisins in a small bowl with the 2 tablespoons of brandy.
2. Scald the milk in a saucepan and turn the heat off.
3. Pour ½ cup of the scalded milk into a large bowl and let the milk cool to a warm temperature of about 110 F. degrees; then add the 2 tablespoons of sugar and the yeast. Let this mixture stand until foamy; about 10 minutes.
4. Add the butter to the remaining milk in the saucepan and whisk.
5. Add eggs, honey, vanilla and the cinnamon and nutmeg to the yeast mixture and whisk to blend.
6. Add the butter mixture and whisk to blend once again.
7. Whisk in 1 cup of flour and the salt.
8. Stir in the remaining 4 cups of flour; 1 cup at a time.
9. Mix in the raisins and the remaining 1 cup of flour.
10. Using a wooden spoon, beat gently until a soft and sticky dough forms; this will take about 5 minutes to achieve.
11. Scrape down the sides of the bowl and cover the bowl with buttered plastic wrap.
12. Place the bowl in a warm, draft free spot until the dough has doubled in size.
13. This process will take about 1 hour or so.
14. The dough will be very soft and very sticky.
15. Preheat Oven 350 degrees F.
16. Generously butter a 12 cup bundt pan.
17. Going gently along the sides, stir down the dough.
18. Drop the dough by large spoonful’s into the prepared bundt pan.
19. Cover the dough once again with buttered plastic wrap and place in a warm, draft free spot until the dough doubles in size and fills the pan. This process will take about 1 hour.
20. Position the oven rack to the lowest third of the oven.
21. Bake about 35 – 40 minutes or until a wooden skewer test when inserted near the center comes out clean.
22. Let cool on a wire rack for about 5 – 10 minutes before removing from the pan.

For the Apples:

1. Heat a large heavy frying pan with the butter.
2. Add the apples, raisins, lemon juice, brown sugar and maple syrup and simmer on low until the apples are slightly soft.
3. Add the brandy and continue to simmer on low for another minute or two.
4. Using a thin blade knife; gently poke holes around the top of the bread and using a large spoon drizzle the syrup mixture along the top of the cake.
5. Let the cake rest for at least one hour to absorb the syrup mixture before serving.
6. Serve with whipped cream or ice cream and the apples.