Traditional English Christmas Fruitcake

Soak the Fruits (2-4 weeks in advance)

1. Combine raisins, currants, sultanas, glacé cherries, and mixed peel in a large airtight container.
2. Pour the dark rum over the fruits, stir well to ensure all fruits are coated.
3. Seal the container and refrigerate for 2-4 weeks, stirring occasionally (once a week) to re-distribute the rum, allowing the fruits to plump up and absorb the liquid.

Prepare the Cake

1. Preheat your oven to 140°C (275°F) / Gas Mark 1. Line a 20cm (8-inch) round cake tin with a double layer of baking paper, extending about 5cm (2 inches) above the rim. Wrap the outside of the tin with a double layer of brown paper or newspaper for insulation.
2. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
3. Gradually beat in the eggs, one at a time, mixing well after each addition. If the mixture appears to curdle, add a tablespoon of flour.
4. In a separate bowl, sift together the flour, ground almonds, baking powder, mixed spice, cinnamon, and nutmeg. Add the orange and lemon zests.
5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Stir in the soaked fruits and chopped blanched almonds until evenly distributed throughout the batter.

Bake the Cake

1. Spoon the cake batter into the prepared cake tin and smooth the top with the back of a spoon.
2. Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean. The exact baking time may vary with your oven.
3. If the top of the cake starts to brown too quickly, cover it loosely with a piece of foil.
4. Once baked, remove the cake from the oven and let it cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.

Feeding and Storage (Optional but Recommended)

1. Once the cake is completely cool, pierce the top several times with a skewer and drizzle 1-2 tablespoons of rum or brandy over it.
2. Wrap the cake tightly in baking paper, then in foil. Store in an airtight container in a cool, dark place.
3. Repeat the 'feeding' process (drizzling with rum/brandy) weekly for 2-4 weeks leading up to Christmas. This enhances its flavor, moisture, and keeps it fresh.