Place the currants, sultanas, raisins, glacé cherries and mixed peel in a large mixing bowl and stir in the brandy. Cover and leave the fruit to absorb the brandy overnight.
Pre-heat the oven to 150°C / 130°C fan / gas 2.
Line a 23cm cake tin with a double layer of baking parchment at the base and around the sides of the cake tin.
Beat the butter and sugar in a stand mixer for a few minutes until it’s a light coffee colour.
Whisk the eggs together lightly then pour into the butter and sugar with the mixer on until it’s completely combined. Scrape down the sides every so often.
Whisk the ground almonds together with the flours, spices and salt until well mixed. Then add into the cake mixture.
Once combined, fold in the soaked fruit, peel, almonds, black treacle and orange and lemon zests.
Pour the cake mixture into the tin, smoothing down the surface.
Finally cover the top of the cake with a double square of baking parchment with hole in the centre just to protect the surface of the cake from getting dry.
Bake for 3½ - 4 hours. Check after 3½ to see if an inserted skewer comes out clean. If so then remove from the oven.
Cool the cake for 30 minutes in the tin.
Remove the cake carefully to finish cooling on a wire rack.
When the cake is completely cold pierce the surface several times with a skewer and spoon over the extra 2 tablespoons brandy.
Wrap the cake in double baking parchment followed by a double layer of aluminium foil and store in a large airtight tin in a cool dark place.
Unwrap and feed the cake with 2 tablespoons of brandy every 10 days until you are ready to decorate it.