Start by rinsing the maraschino cherries under cold running water in a sieve. Once rinsed, drain them well and pat dry with a paper towel. In a large mixing bowl, combine the maraschino cherries, currants, raisins, golden raisins, dried apricots, and chopped candied peel. Pour in the brandy, mix everything together, and cover the bowl. Let the mixture sit in a cool place overnight to allow the flavors to soak up the brandy.

The next day, preheat your oven to 275°F (135°C). Grease a 9-inch round cake pan and line the base and sides with two layers of parchment paper for added protection during baking.

In a large bowl, add the all-purpose flour, grated nutmeg, pumpkin pie spice, softened butter, dark muscovado sugar, eggs, chopped almonds, molasses, and the freshly grated zest of lemon and orange. Beat the mixture until everything is well combined and smooth. Once ready, gently fold in the soaked fruit mixture, making sure it’s evenly distributed throughout.

Carefully spoon the batter into the prepared cake pan, leveling the surface with a spatula. For decoration, arrange the whole almonds and halved maraschino cherries on top of the batter, pressing them lightly into the mixture.

Cover the top of the cake loosely with another double layer of parchment paper to prevent over-browning during baking. Place the cake in the oven and bake for 4 to 4½ hours. The cake should feel firm to the touch, and a skewer inserted into the center should come out clean when done.

Once baked, let the cake cool in the pan for about 15 minutes. Then, turn it out onto a wire rack, peel off the parchment paper, and allow the cake to cool completely.

Once the cake is almost fully cooled, pierce the bottom with a fine skewer at several points and gently drizzle with a little brandy to soak in. Once cooled completely, wrap the cake in two layers of parchment paper and then in foil. Store the cake in a cool, dry place, feeding it with brandy at intervals for up to 3 months to develop even more flavor.