Combine all dried fruits, glacé cherries, and candied peel in a bowl; if using, soak them in brandy or rum overnight or for at least 4 hours.

Preheat oven to 150°C (300°F) and prepare a 20cm (8-inch) round cake tin by greasing and lining it with parchment paper; then, cream together the softened butter and light brown sugar until light and fluffy.

Beat in the eggs one at a time, incorporating a spoonful of flour with each addition to prevent curdling, then sift in the remaining flour, baking powder, mixed spice, and cinnamon, gently folding until just combined.

Fold in the soaked fruits, orange zest, and ground almonds (if using) into the batter, ensuring even distribution.

Pour the mixture into the prepared cake tin, level the top, and bake for approximately 2 hours and 30 minutes to 3 hours, or until a skewer inserted into the center comes out clean.

Let the cake cool in the tin for 30 minutes before transferring it to a wire rack to cool completely; if desired, pierce the top and brush with more brandy or rum, then wrap tightly and store in an airtight container for several weeks, feeding weekly.