Traditional Christmas cake recipe

I got this recipe off a website. It looks simple and hence finds a place on my blog.

Ingredients
2 sticks plus 2 tbsp butter at room temperature
1 ½ cups dark brown sugar
4 eggs
3 cups all-purpose flour
¼ tsp salt
1 tsp ground allspice
1 tsp cinnamon
½ tsp nutmeg
1 ½ cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 ¼ cups dates, pitted and chopped
1 cup chopped, deseeded, dried prunes
1 ¾ cups chopped dried apricots
¾ cup blanched almonds, chopped
2/3 cup plus 4 tbsp brandy
2 tsp instant espresso mixed with 1 tbsp water



Method
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan and line the bottom and sides with several layers of waxed paper.

In a bowl, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition.

Sift together the flour, salt and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.

Spoon the mixture into the prepared pan, levelling the surface.

Place the pan in the centre of the oven and bake for 30 minutes.

Reduce the temperature to 275°F and bake for 3 ½ hours longer or until a tester inserted into the centre of the cake comes out clean

Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.

When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for about three hours before serving.