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Place the fruit mixture, lemon rind, ground almonds and mixed spice in a bowl and mix it together well.
Sift flour in a separate bowl.
In another bowl, cream together the sugar until fluffy, gradually beat in 1 egg at a time, alternating with a spoonful of flour.
Stir in the treacle.
Fold in the 2 mixtures.
Spoon the mixture into the prepared tin and level the top.
Reduce the temperature to 140 degrees celsius and bake for 4 hours.
To test if the cake is cooked, insert a skewer into the center and leave for 1 minute, it should come out slightly wet.
Pour approximately 125 ml brandy over cake when it comes out the oven.
Allow to cool in the tin, remove and wrap well with greaseproof paper then again with foil.
Store in an air tight container.
Every 2 weeks, pour some brandy (125 ml) over the cake.
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