Step 1 Place dried mixed fruit, glacé cherries, mixed spice and citrus zests into a bowl. Stir in brandy, cover and soak overnight.
Step 2 The next day, preheat oven to 150°C. Stir golden syrup and almonds into fruit mixture. Grease a 20cm-round cake tin and double line the base and sides with baking paper.
Step 3 Beat ground almonds, flour, table spread, sugar and eggs for about 3 minutes, until pale and creamy. Gently fold in fruit. Spoon into tin. Level top.
Step 4 Wrap a double layer of brown paper around the outside of the tin to 5cm above the rim, and secure with string. Bake for 45 minutes, then loosely cover top of the cake with baking paper, just bigger than the tin. Bake for a further 2 hours on the middle shelf of the oven, or until a skewer inserted into the middle comes out clean. Cool in tin for 30 minutes. Remove brown paper and tin and cool in baking paper on a wire rack.
Step 5 If not ready to decorate cake, leave in paper and wrap tightly in cling wrap, then in foil. Place into an airtight container and store in a cool dry place.
Step 6 To decorate, brush some of the jam over cake. Place dried fruit and nuts onto cake, then brush with more jam.