Soak the dried fruits: In a large bowl, combine the mixed dried fruit, glacé cherries, and mixed peel. Pour in the brandy or sherry, stir well, cover, and let soak overnight (or at least 8 hours).

Preheat the oven to 140°C (280°F). Grease and line a 20cm (8-inch) round cake tin with a double layer of parchment paper, ensuring the paper extends above the rim.

Cream butter and sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy.

Add eggs: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.

Mix dry ingredients: Sift the remaining flour, mixed spice, cinnamon, and nutmeg into the bowl. Fold gently until combined.

Combine with fruits: Stir in the soaked fruits (with any remaining liquid), orange zest, lemon zest, chopped almonds (if using), and black treacle. Mix well.

Bake the cake: Spoon the batter into the prepared tin and smooth the top. Bake in the preheated oven for about 3 hours, or until a skewer inserted into the center comes out clean. Cover the top with foil if it starts to brown too quickly.

Cool and store: Let the cake cool completely in the tin. Once cooled, remove from the tin, wrap tightly in parchment paper and foil, and store in an airtight container. For best flavor, 'feed' the cake with 1-2 tbsp of brandy every week until Christmas.