Preheat your oven to 300°F (150°C) and prepare a 9-inch round cake tin by lining it with parchment paper.

In a large saucepan, combine milk, golden syrup, butter, dates, raisins, currants, and candied peel. Place over medium heat, stirring gently until the butter melts. Remove from heat and let cool for 20-30 minutes.

In a medium bowl, sift together all-purpose flour, pumpkin pie spice, and baking soda. Toss in chopped walnuts.

Beat the extra-large eggs into the cooled fruit mixture one at a time, then fold in the dry mixture until just combined.

Pour the batter into the prepared cake tin and bake for 2 to 2½ hours until a skewer comes out clean. Cover with foil if browning too quickly.

After baking, poke holes in the top and drizzle with 2 tablespoons of your chosen brandy. Allow the cake to cool in the tin.

Once cooled, wrap the cake tightly in parchment paper and foil. Store in a cool, dark place, feeding it with remaining brandy every few days.