Prepare the Fruit Mixture: In a large bowl, combine 850 g mixed dried fruit with 100 ml brandy and optional spirits (if using). Stir well, cover, and let the mixture soak overnight. This step is crucial as it plumps up the fruits, enhancing the cake's flavor.

Preheat Oven: The following day, preheat your oven to 120°C (275°F). Prepare an 8-inch cake tin by lining it with parchment paper to prevent sticking.

Mix Batter: In a mixing bowl, cream together 235 g softened unsalted butter and 235 g dark brown sugar until light and fluffy. Next, add 4 large eggs one at a time, followed by 1 tsp vanilla extract. Mix until well incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together 235 g plain flour, 100 g ground almonds, ½ tsp baking powder, 1 ½ tsp mixed spice, ½ tsp cinnamon, ¼ tsp ground cloves, and ¼ tsp nutmeg until well blended. Gradually fold this mixture into the butter and sugar mixture until just combined.

Add Fruit and Bake: Gently fold in the soaked fruit mixture along with 100 g chopped glace cherries until evenly distributed. Pour the batter into the prepared cake tin, smoothing the top. Bake in the preheated oven for about 3 ½ hours, or until a skewer inserted into the center comes out clean. Check the cake occasionally, and if it appears to be browning too quickly, cover it lightly with foil.

Finish and Cool: Once baked, remove the cake from the oven and allow it to cool in the tin for about 20 minutes. After that, transfer to a wire rack to cool completely. Once cooled, poke holes on the surface of the cake and drizzle with 2 tbsp remaining brandy to enhance the flavor.