Preheat the Oven: Begin by preheating your oven to 150°C (130°C if using a fan oven or Gas Mark 2). Grease a 20cm round cake tin and line with parchment paper.

Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and dark soft brown sugar until light and fluffy, about 4 to 5 minutes.

Add Eggs Gradually: Gradually add the beaten eggs to the creamed mixture, incorporating each egg fully before adding the next.

Sift in Dry Ingredients: Sift together the self-raising flour, mixed spice, cinnamon, and nutmeg over the batter and gently fold into the mix.

Incorporate Molasses and Fruits: Stir in the dark molasses, then fold in mixed dried fruit, candied peel, and chopped almonds.

Mix in the Brandy: Pour in the brandy and carefully fold it into the batter, then transfer to the prepared cake tin.

Bake the Cake: Bake for 2 to 2.5 hours and check with a skewer to see if it comes out clean.

Cool and Feed the Cake: Allow the cake to cool for 10 minutes in the tin, then prick holes and brush with additional brandy.

Wrap and Store: Once cooled completely, wrap the cake in parchment and foil, and store in a cool, dark place.