In a large pan over medium heat, melt the unsalted butter and light brown muscovado sugar until bubbling gently. Stir in the mixed dried fruit, glacé cherries, dried cranberries, orange zest, juice, and cherry brandy. Allow this mixture to simmer for 10 minutes.

Preheat your oven to 150°C (300°F). Prepare a 20 cm (8 inch) round cake tin by lining it with baking parchment.

Once the fruit mixture has cooled, stir in the coarsely ground almonds and whisked eggs until homogenous.

In a separate mixing bowl, combine the plain flour, baking powder, mixed spice, ground cinnamon, and ground allspice. Gradually fold the dry mixture into the cooled fruit and egg mixture.

Transfer the batter into the prepared cake tin and bake for about 45 minutes. Check for doneness with a skewer.

Lower the oven temperature to 140°C (275°F) and continue to bake for an additional 60 to 75 minutes.

Once baked, remove the cake and use a skewer to poke holes into the warm cake. Drizzle cherry brandy over the surface.

Let the cake cool completely in the tin. Once cooled, wrap it in baking parchment and foil.