Combine currants, sultanas, raisins, prepared cherries, apricots, and mixed peel in a bowl with brandy and soak overnight.
Grease a 23cm round cake tin and line it with a double layer of baking parchment.
Preheat the oven to 140°C.
Beat together flour, nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, treacle, and citrus zest until thoroughly mixed.
Fold the soaked fruits into the batter.
Spoon the mixture into the tin, level the surface, and decorate with whole almonds and cherries.
Bake for 4 to 5 hours until firm and a skewer comes out clean.
Cool the cake in the tin, then pierce with a skewer and feed with additional brandy.
Wrap the cold cake in greaseproof paper and foil for storage.