Preheat the oven to 150°C/130°C fan/gas 2. Grease and line a deep 20cm round cake tin with baking paper.

In a large mixing bowl, combine the mixed dried fruit, quartered glacé cherries, finely chopped candied peel, and brandy or whisky. Mix well, cover the bowl with cling film, and leave to soak overnight or for at least 6 hours.

In a separate large mixing bowl, cream together the softened butter and light muscovado sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift the flour, mixed spice, ground cinnamon, freshly grated nutmeg, and baking powder into the bowl with the creamed butter and sugar mixture. Add the ground almonds and mix well to combine.

Stir in the soaked dried fruit mixture, making sure everything is well combined.

Spoon the mixture into the prepared cake tin and smooth the top with the back of a spoon. Make a slight indentation in the center of the cake to prevent it from rising too much in the middle.

Bake the cake in the preheated oven for 2 1/2 to 3 hours, or until a skewer inserted into the center of the cake comes out clean.

Leave the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.

Once the cake has cooled completely, poke several holes into the top with a skewer and brush generously with extra brandy or whisky. Cover the cake with cling film and store in a cool, dry place for at least a week to allow the flavors to develop. You can feed the cake with extra brandy or whisky every few days if you like.