Preheat your oven to 150°C (Gas Mark 2) and line a 20cm round cake tin with parchment paper, lightly greasing it.

In a large mixing bowl, cream together the softened unsalted butter and dark soft brown sugar until light and fluffy, about 5 minutes.

Gradually beat in the eggs, one at a time, ensuring each is fully incorporated.

Sift the self-raising flour with mixed spice, cinnamon, and nutmeg over the butter mixture. Gently fold in until combined.

Stir in the dark molasses or treacle until just mixed, then carefully fold in the mixed dried fruit, chopped candied peel, and chopped almonds.

Pour in two tablespoons of brandy and stir until fully incorporated.

Spoon the batter into the prepared cake tin, smoothing the top evenly to prevent air pockets.

Bake for 2 to 2.5 hours, checking for doneness with a skewer. If necessary, cover with foil to prevent burning.

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

Prick holes in the cooled cake and brush with additional brandy. Wrap tightly in parchment and foil to mature.

Store the wrapped cake in a cool, dark place, feeding it weekly with brandy until Christmas.