Preheat your oven to 150°C (130°C fan or Gas Mark 2) and grease a 20cm round cake tin with butter.

In a large bowl, cream together the butter and sugar for 4-5 minutes until light and fluffy.

Gradually add the eggs, mixing well after each addition until smooth.

Sift the flour, mixed spice, cinnamon, and nutmeg over the batter and fold gently.

Stir in the molasses until incorporated, then fold in the mixed dried fruit, candied peel, and almonds.

Mix in the brandy gently until just combined.

Pour the batter into the prepared cake tin and bake for 2 to 2.5 hours, checking for doneness.

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

Prick the cake surface and brush generously with additional brandy.

Wrap the cooled cake in baking parchment and foil, and store in a cool, dark place.