In a large bowl, combine the raisins, currants, sultanas, mixed peel, glace cherries and grated lemon and orange rind. Add 3-4 tablespoons brandy, stir well and leave to soak.
Preheat the oven to 300 F.
Grease and line an 8 inch round or 7 inch square deep cake tin with greased greaseproof paper.
In a large mixing bowl, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, folding in a tablespoon of flour after each addition.
Sift the remaining flour with spices and fold into the creamed mixture, using a large metal spoon. Then stir in the treacle and fruit juice.
Add the brandy-soaked fruit mix to the cake mixture and stir until evenly blended, then turn into the prepared tin. Smooth the surface, make a small hollow in the center and tie a treble thickness of brown paper around the outside of the tin.
Bake in the preheated cool oven for about 3.25-3.50 hours or until a warmed fine skewer inserted into the center of the cake comes out clean.
Leave the cake in the tin overnight to cool completely. Prick the surface all over with a fine skewer, then pour over the remaining 3-4 tablespoons brandy and allow to soak in. Remove the cake from the tin, wrap securely in foil and store in a cool dry place.
