01. After placing 200g (7oz) of dark brown sugar in the bowl, mix the dark brown sugar with 200g (7oz) of unsalted butter until well combined. Next, pour in four medium eggs, ensuring they are thoroughly mixed before adding. Then, add 225g (8oz) of plain all-purpose flour and continue to mix. Following that, season with 1/4 tsp salt, 1/2 tsp mixed spice (including 1 tbsp of cinnamon, 1 tsp of nutmeg, 1 tsp of allspice, 1 tsp of ginger, 1/2 tsp of cloves, and 1/2 tsp of coriander), 1/2 tsp of cinnamon, 110g (4oz) of ground almonds, 75ml of milk, 75ml of brandy, 1/4 tsp of vanilla extract, 2 tbsp of black treacle/molasses, 800g (28oz) of mixed fruit (including glacé cherries, currants, sultanas, and raisins), and 1 tbsp of marmalade. Mix them all together until well combined.

02. Grease the bottom of the cake mold with butter and line it with parchment paper, then pour the freshly mixed cake batter into the mold; preheat the Air Fryer Oven for three minutes, bake the cake in the Air Fryer Oven for 40 minutes, and after removing the cake, insert a fork into the cake body, continuing to bake for an additional 10 to 15 minutes if there's cake batter residue on the fork.

03. After allowing the cake to cool for approximately ten minutes, remove it from the mold and proceed to inject a measured amount of brandy into the cake. Subsequently, after the cake has fully cooled, wrap it meticulously with parchment paper, followed by an additional layer of aluminum foil for optimal preservation. After the thorough wrapping process, allow the cake to rest for a duration of four days before administering another brandy injection. Finally, maintain a hermetic seal on the cake for a period of two weeks to enhance its flavor and moisture content.