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

In a large mixing bowl, cream together 225g of softened unsalted butter and 225g of dark soft brown sugar until light and fluffy, about 3-5 minutes.

Gradually add in the 4 large eggs, ensuring each one is well mixed before adding the next.

Sift 225g of self-raising flour along with 1 tsp of mixed spice, ½ tsp of cinnamon, and ¼ tsp of nutmeg into the bowl and gently fold in.

Fold in 1 tablespoon of dark molasses and then carefully add in 450g of mixed dried fruit, 75g of chopped candied peel, and 50g of chopped almonds.

Pour in 2 tablespoons of brandy into the batter and give it a gentle stir.

Pour your combined batter into the prepared tin and bake for 2 to 2.5 hours.

Once baked, remove from the oven and allow it to cool in the tin for about 10 minutes before transferring to a wire rack.

After cooling, prick the surface of the cake with a skewer and brush generously with extra brandy.