The night before baking, place the raisins, sultanas, currants, cranberries, apricots, cherries, and mixed peel in a large bowl. Add the brandy, orange juice, and orange zest. Stir well, cover, and leave to soak overnight.

Heat the oven to 150°C / 300°F. Grease a deep 20 cm / 8-inch round cake tin and line it with two layers of baking parchment, allowing the paper to extend above the rim.

Beat the softened butter and dark brown sugar together for 4 to 5 minutes, until light and fluffy. Beat in the black treacle and vanilla extract.

Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add 1 tablespoon of the flour and continue beating.

In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, cinnamon, mixed spice, ginger, and nutmeg.

Fold the dry ingredients into the butter mixture until almost combined. Add the soaked fruit and any remaining soaking liquid, then fold gently until evenly distributed.

Spoon the thick batter into the prepared tin and smooth the surface. Wrap the outside of the tin with brown paper or several layers of newspaper if desired.

Bake for 2 hours at 150°C / 300°F. Reduce the oven to 140°C / 275°F and bake for a further 45 minutes, until a skewer inserted in the center comes out clean.

Cool the cake completely in the tin. If feeding it, poke small holes over the top with a skewer and brush with 2 tablespoons brandy, orange juice, or apple juice.

Wrap the cooled cake in parchment and foil, then store in an airtight container. Decorate with marzipan and royal icing once fully cool, if desired.