Soak the fruits: In a large bowl, combine the mixed dried fruits, glace cherries, and chopped almonds. Add 3 tbsp brandy, mix well, cover, and let soak overnight.

Prepare the cake tin: Preheat the oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper, ensuring the paper extends above the rim.

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

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

Mix dry ingredients: Sift the remaining flour, ground almonds, mixed spice, cinnamon, and nutmeg into the bowl. Add the orange and lemon zest.

Combine with fruits: Fold in the soaked fruits and mix until everything is well combined.

Bake the cake: Spoon the mixture into the prepared tin and smooth the top. Bake for 3 hours or until a skewer inserted comes out clean. Cover with foil if the top browns too quickly.

Cool and feed: Let the cake cool in the tin for 30 minutes, then transfer to a wire rack. Once completely cool, prick the top with a skewer and drizzle with 1-2 tbsp brandy. Wrap in parchment paper and foil, and store in an airtight container. Feed with brandy weekly until serving.