Grease an 20cm square cake tin and line it with baking paper paper. Set aside.
In a large bowl, combine the flour, mixed spice, cinnamon and lemon rind. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, sultanas, currants, cherries and almonds.
Spoon into the prepared tin and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place (probably the fridge) overnight.
Preheat the oven to 150 degrees C. Place the cake tin on a baking sheet.
Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the centre should come out clean. Cool in the tin for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every few centimetres, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.