1. Preheat the Oven

• Heat Oven: Start by preheating your oven to 300°F (150°C). This low temperature allows the cake to bake slowly, enhancing its moist and rich texture.
• Grease and Line the Pan: Grease a 9-inch round cake tin and line it with parchment paper to prevent sticking.

2. Prepare the Cake Batter

• Cream Butter and Sugar: In a large bowl, beat together the softened butter and dark brown sugar until they are light and fluffy.
• Add Eggs and Zest: Gradually add the eggs one by one, beating well after each addition. Then, fold in the orange and lemon zest to add a citrusy brightness.
• Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. These spices give the cake its warm and festive flavor.
• Combine Wet and Dry: Gradually fold the dry ingredients into the butter mixture, stirring gently until fully combined.

3. Add Fruits and Nuts

• Mix Fruits and Brandy: Stir in the mixed dried fruits, cranberries, candied peel, glace cherries, and almonds (if using). Pour in the brandy and mix everything thoroughly to ensure every bit of fruit and nut is covered.

4. Bake the Cake

• Bake: Spoon the cake batter into the prepared cake tin and smooth the top. Bake for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. If the cake top browns too quickly, cover it loosely with foil for the last hour of baking.

5. Cool and Store

• Cool and Brandy-Soak: Allow the cake to cool completely in the tin. Once cooled, brush the top with a little extra brandy to enhance the flavor and keep it moist. Wrap the cake in parchment paper and foil, then store it in an airtight container for up to a month.

6. Optional Decoration

• Decorate: For a festive touch, cover the cake with a layer of marzipan or fondant icing. Top it off with royal icing and edible decorations if you’d like.