Preheat your oven to 150°C (130°C for fan ovens or Gas Mark 2).

Grease a 20cm round cake tin generously with unsalted butter and line with baking parchment.

Cream softened unsalted butter and dark soft brown sugar together until light and fluffy.

Add whisked large eggs gradually while mixing on low speed to prevent curdling.

Sift self-raising flour with mixed spices, cinnamon, and nutmeg into the wet mixture and fold in gently.

Stir in dark molasses or treacle until fully integrated into the batter.

Fold in rinsed mixed dried fruit, chopped candied peel, and chopped almonds until evenly distributed.

Mix in 2 tablespoons of brandy gently to enhance flavor and moistness.

Pour the batter into the prepared cake tin and smooth the top, then bake for 2 to 2.5 hours.

Cool in the tin for 10 minutes, then turn out onto a wire rack and feed with additional brandy weekly until Christmas.