In a large mixing bowl, combine almonds, walnuts, dark raisins, light raisins, candied orange peel, candied cherries, and Zante currants. Pour in the fresh lemon juice and zest, along with the brandy. Stir well to ensure everything is coated, then cover the bowl and let it soak overnight at room temperature to allow the flavors to meld beautifully.

The next day, preheat your oven to 350°F (175°C). Prepare a 9"x3" cake pan by greasing it lightly with butter and lining the bottom with parchment paper.

In a separate bowl, sift together the all-purpose flour, baking powder, and the spices. Use a whisk to ensure there are no lumps. Set this dry mixture aside.

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 4-5 minutes. Add the eggs, two at a time, beating well after each addition.

Gradually add the sifted flour mixture to the creamed butter and sugar. Fold in the soaked fruits and any remaining soaking liquid gently. Be careful not to overmix.

Spoon the batter into the prepared cake pan and spread it evenly. Place the pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake is baked, let it cool in the pan for about 10 minutes. Pour additional brandy over the warm cake, then wrap it tightly to age for at least 4 weeks at room temperature.

When ready to serve, unwrap your aged Christmas Fruit Cake. You can ice it with marzipan and fondant or enjoy it plain.