Traditional Christmas Cake

I know Christmas seems a long long way away, but if you are going to make your own cake, and pudding, it is best to start now, as they need to be fed for as long as possible, preferably over three months! This is the recipe that my mom has been using since she started making our Christmas cake, back in '01. Apparently it makes 30 servings, but I've never really counted.

Ingredients:
9oz - soft butter
1.5 cups - dark brown sugar
4 eggs
3 cups - self raising flour
0.25 - teaspoon salt
1 teaspoon - mixed spice
1 teaspoon - cinnamon
o.5 teaspoon - ground nutmeg
1.5 cups - each currents, sultanas, and raisins
1.33 cups - dried figs, chopped
1.25 cups - dates, chopped, pitted
1 cup - prunes, chopped, pitted
1.75 cups - dried apricots, chopped
0.75 cup - blanched almonds, chopped
0.66 cup - brandy (plus 4 tablespoons for drizzling)
1 tablespoon - strong fresh coffee.

Method:
Preheat oven to 300°F/150°C. Grease a round 9-10" cake tin (can also use a square tin, if that's all you have), and line bottom and sides with greaseproof paper.
In a large bowl beat butter, and sugar until thick and creamy. Add the eggs one at a time, beating well after each. Sift together the flour, salt and spices, then fold into the creamed mixture. Add the fruit, almonds, brandy, and coffee, folding in well.
Spoon the mixture into the pre-prepared pan, levelling the surface with a pallet knife. Place the pan in the center of the oven, and bake for 30 minutes. Reduce the temperature of the oven to 275°F/140°C, and back for a further 3.5hours, or until a tester inserted into the center 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 cools slowly, and doesn't crack.
When the cake is cool, prick the top with a skewer, and drizzle with the extra brandy. Wrap in greaseproof paper, and store in an airtight container. Keep in a cool place for up to 3 months.