Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Sift the flour, spices and almonds into a bowl, then add the raisins, currants, sultanas, mixed peel, dried apricots, nuts and a pinch of salt. Stir thoroughly. In a separate bowl, cream the butter, sugar and lemon zest until fluffy, then beat in the eggs, one by one, adding a teaspoon of the flour mixture with each egg. Stir the egg mixture into the flour mixture with the lemon juice and brandy.
3. Spoon into the prepared tin. Level the top and bake for two hours. Very loosely cover with a sheet of greaseproof paper and continue to bake for another one hour, making three hours in total, but test for readiness after two-and-three-quarter hours' cooking. The cake is cooked when a skewer inserted into the middle comes out clean and the sides have begun to shrink from the edges of the tin.
4. Remove to a wire rack. Once completely cold, wrap in foil and store in an airtight container until Christmas, removing every two weeks to 'feed': unwrap, prick the top with a long skewer and spoon over one to two tablespoons brandy. Reseal as before.