Combine the dried fruit, dried cherries, mixed peel, and brandy in a bowl, stir well, cover, and soak at room temperature for at least 8 hours or overnight.

Heat the oven to 150°C (300°F) and line a deep 20cm round tin with double baking parchment. Beat the butter and dark brown sugar on medium speed for 4 minutes until light and fluffy, then beat in the black treacle for 30 seconds.

Add the eggs one at a time, beating for 1 minute after each, adding 1 tbsp of flour if the mixture looks split.

Sift the remaining flour, mixed spice, cinnamon, and nutmeg into the bowl. Add the orange and lemon zest and fold with a spatula in about 20 wide strokes until no dry flour remains.

Stir in the soaked fruit mixture and chopped almonds until evenly distributed, then scrape the batter into the prepared tin, smooth the top, and tap the tin on the counter 2 to 3 times.

Bake for 2 hours to 2 hours 15 minutes until a skewer comes out clean, then brush the warm surface with brandy if desired, cool in the tin for 30 minutes, transfer to a wire rack, peel back the parchment, and serve on a board with the mahogany top showing.