Combine wet ingredients: Add chopped unsalted butter, light brown muscovado sugar, mixed dried fruit, glacé cherries, dried cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy to a large saucepan.

Simmer gently over medium heat until a mild bubble forms, then reduce heat and simmer for 10 minutes, stirring occasionally.

Remove the pan from heat and allow the fruit mixture to cool for 30 minutes.

Prepare the cake tin by lining a 20cm (~8‑inch) spring‑form round cake tin with baking parchment, ensuring the paper extends about 2 inches above the rim.

Stir in the ground almonds and then gradually add the lightly whisked eggs to the cooled fruit mixture and mix well.

Sift plain flour, baking powder, ground mixed spice, ground cinnamon, and ground allspice into the fruit mixture and fold together gently until just combined.

Spoon the cake mixture into the prepared tin and smooth the top with the back of a spoon.

Bake in a preheated oven at 150°C/300°F (fan) for 45 minutes, then reduce the temperature to 140°C/275°F (fan) and bake for another 1–1½ hours or until a skewer inserted in the center comes out clean.

After baking, use a skewer to pierce the hot cake about 10–12 times, pour the remaining cherry brandy over the top, and allow the cake to cool completely in its tin.

Once cool, remove from tin, wrap in double layers of baking parchment and foil, and store in an airtight container. Feed weekly with 1–2 tablespoons of cherry brandy for extra moisture until a few days before serving.