Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper, leaving a bit of overhang for easy removal.
In a large mixing bowl, cream the softened butter and muscovado sugar together until pale and fluffy. This step is crucial for creating a light texture.
Crack the eggs into the mixture one at a time, beating well after each addition. This helps incorporate air and keeps the batter smooth.
In a separate bowl, sift together the flour, baking powder, pumpkin pie spice, and salt. This ensures even distribution of the raising agents and spices.
Gradually add the dry ingredients to the butter mixture, folding gently after each addition. This prevents overmixing, which can make the cake dense.
Toss the raisins, golden raisins, and cherries in a tablespoon of flour to stop them from sinking during baking. Carefully fold the fruit into the batter, ensuring they are evenly distributed.
Stir in the brandy for an extra depth of flavor. It adds a subtle warmth that elevates the taste of the cake.
Pour the batter into the prepared loaf pan and smooth the surface. Bake for 75–90 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Allow the cake to cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely. Slice and serve as a dessert or snack.
