Combine the raisins, sultanas, currants, halved glacé cherries, candied peel, orange zest, lemon zest, and brandy in a large bowl. Cover and leave at room temperature for 8 hours or overnight so the fruit becomes plump and absorbs the liquid.

Heat the oven to 140°C fan, 160°C conventional, or 325°F. Grease and line a deep 20 cm round cake pan with two layers of baking parchment, allowing the paper to rise slightly above the rim.

Cream the softened butter and brown sugar until lighter and fluffy. Beat in the room-temperature eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.

Sift the plain flour, ground almonds, mixed spice, cinnamon, cloves or nutmeg, and baking powder into a separate bowl. Fold the dry mixture into the butter mixture until just combined.

Stir in the vanilla, chopped nuts, and all of the soaked fruit, including any remaining brandy. Mix patiently so the fruit is distributed throughout the batter without overworking the mixture.

Spoon the batter into the prepared pan and level the surface. Make a shallow dip in the center, which helps the dense cake bake more evenly as it rises.

Bake for approximately 3–4 hours, or until a skewer inserted in the center comes out clean and the cake feels firm. If the top begins to brown too quickly, loosely cover it with foil after the first hour.

Cool the cake completely in the pan for at least 2 hours before removing it. Pierce the top with a skewer and spoon over 1–2 tablespoons of brandy.

If you plan to mature the cake, repeat the brandy feeding every week or two for 2–8 weeks. Use only small amounts each time so the fruit cake stays moist without becoming soggy.

Brush the cooled cake with a thin layer of apricot jam, then cover it with rolled marzipan. Allow the marzipan to set before adding optional fondant or royal icing and your colorful decorations.

Leave the decorated cake uncovered for several hours so the surface can dry. Once set, box or wrap it carefully until ready to serve.