Instructions:

1. Prepare the Fruit:
   Rinse the glace cherries in a sieve to remove the syrup, then dry them thoroughly and chop finely. Add the dried fruit cake mix and mix well. Sprinkle the brandy over the mixture, stir, cover, and let it soak overnight.

2. Prepare the Pan:
   Grease a deep 20 cm (8-inch) round cake pan. Line the base and sides with a double layer of greased wax paper. Wrap a double layer of thick brown paper around the outside of the pan and secure it with string.

3. Mix the Dry Ingredients:
   Sift the flour, salt, mixed spice, and nutmeg together.

4. Cream the Butter and Sugar:
   Cream the butter and molasses sugar until light and fluffy.

5. Add the Eggs:
   Beat the eggs together, then add them to the butter mixture one tablespoon at a time, alternating with a little of the flour mixture to prevent curdling.

6. Combine Ingredients:
   Gently fold in the remaining flour mixture, followed by the soaked fruit mixture, chopped nuts, and the grated zest of the lemon and orange.

7. Bake the Cake:
   Spoon the batter into the prepared pan and level the top. Cover the cake with a double layer of wax paper with a small hole cut in the center. Place the pan on a double layer of brown paper on the lowest oven rack. Bake in a preheated oven at 140°C (284°F) for about 4½ hours. The cake is ready when a skewer inserted into the center comes out clean.

8. Cool and Store:
   Allow the cake to cool in the pan for 30 minutes, then turn it out onto a wire rack. Sprinkle a little brandy or rum over the cooled cake. Wrap it in a double layer of wax paper.

   Storage Tips:

   • The cake can be stored for up to 6 months at room temperature or up to a year in the freezer.
   • For best results, open the cake weekly at first, then monthly, and sprinkle with additional brandy to keep it moist and flavorful.