Preheat the oven to 150°C (130°C fan, Gas Mark 2) and prepare a 20cm round cake tin by greasing it with butter and lining it with parchment paper.

Cream together 225g softened unsalted butter and 225g dark soft brown sugar until light and fluffy, about 4-5 minutes.

Gradually add the 4 whisked large eggs, mixing well after each addition.

Sift 225g self-raising flour and mixed spices over the batter, and gently fold until just combined.

Stir in 1 tablespoon of dark molasses and fold in 450g mixed dried fruit, 75g chopped candied peel, and 50g chopped almonds.

Pour in 2 tablespoons of brandy and mix gently to incorporate.

Spoon the batter into the prepared tin and bake for 2 to 2.5 hours, until a skewer comes out clean.

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, prick the top and brush generously with extra brandy, then wrap in parchment and foil for storage.