Step 1: Soak the Fruit (1 Day to 1 Week Ahead)
In a large bowl, combine all the dried fruits, candied cherries, mixed peel, dried cranberries, orange zest, and lemon zest. Pour the brandy over the fruit and stir well. Cover tightly with plastic wrap and let sit at room temperature for at least overnight, or up to one week for even better flavor. Stir occasionally. The fruit will plump up and absorb most of the liquid.

Step 2: Prepare Pan and Preheat
Preheat oven to 300°F (150°C). Line an 8-inch or 9-inch round cake pan with a double layer of parchment paper on the bottom and sides, extending about 2 inches above the rim. This protects the cake during the long baking time. For extra protection (traditional method), you can also tie a double layer of brown paper around the outside of the pan.

Step 3: Cream Butter and Sugar
In a large bowl using an electric mixer (or by hand with a wooden spoon), cream together the softened butter and dark brown sugar until light and fluffy, about 3-4 minutes. The mixture should become paler in color and increase in volume.

Step 4: Add Eggs
Add eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of flour and continue mixing. Beat in the molasses until combined.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground almonds, cinnamon, nutmeg, allspice, cloves, baking powder, and salt. Make sure the spices are evenly distributed.

Step 6: Mix Everything Together
Using a rubber spatula or wooden spoon, gently fold the flour mixture into the butter mixture in three additions, mixing just until combined. Don’t overmix! Add the 2 tablespoons of brandy and mix gently. Fold in the soaked fruit mixture (along with any remaining liquid) and the chopped toasted nuts. Mix until everything is evenly distributed. The batter will be thick and packed with fruit.

Step 7: Fill Pan and Smooth Top
Spoon the batter into your prepared pan, spreading it evenly. Press down gently with the back of a spoon to eliminate air pockets. Smooth the top and make a slight depression in the center (this helps the cake bake flat). Tap the pan on the counter a few times to release air bubbles.

Step 8: Bake Low and Slow
Place the cake in the preheated oven. After 30 minutes, cover the top loosely with aluminum foil to prevent over-browning. Bake for 2½ to 3 hours total. The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs, and the cake feels firm to touch. If using an 8-inch pan, it may need closer to 3 hours; a 9-inch pan may need 2½ hours.

Step 9: Cool in Pan
Remove from oven and let cool completely in the pan on a wire rack. This will take several hours. Once cool, poke about 10-15 holes in the top of the cake with a skewer.

Step 10: Feed the Cake (Optional but Recommended)
Drizzle 2-3 tablespoons of brandy over the surface, letting it soak into the holes. Wrap the cake (still in the pan) tightly in cheesecloth or a clean kitchen towel, then wrap in aluminum foil or place in an airtight container. Store in a cool, dark place.

Step 11: Age and Continue Feeding
For the best flavor, “feed” the cake with 1-2 tablespoons of brandy once a week for 3-4 weeks before decorating and serving. Unwrap, poke new holes if needed, drizzle with brandy, and rewrap. The cake will become more moist and flavorful over time.

Step 12: Decorate and Serve
When ready to serve, remove the cake from the pan. Traditionally, Christmas cakes are covered with marzipan and royal icing, but you can also dust with powdered sugar, serve plain, or top with decorative fruits and nuts. Slice thinly to serve – a little goes a long way!