Combine mixed dried fruit with brandy and any optional spirits. Cover and soak overnight.

Preheat oven to 120°C (275°F). Grease an 8-inch deep cake tin and line with baking parchment.

Cream together butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well, and finish with vanilla extract.

Sift flour, ground almonds, baking powder, and mixed spice into a bowl. Fold into the wet mixture until combined.

Fold in the soaked fruit mixture and chopped glace cherries.

Pour batter into the tin and bake for 3 ½ hours or until skewer inserted comes out clean.

Cool cake in tin for 15 minutes, then drizzle with remaining brandy.

Transfer cake to a wire rack to cool completely. Wrap and store in an airtight container.