Lightly grease a 9 inches deep round cake tin, or 9 and 8 inches round cake tin.
Put a circle of non-stick baking parchment paper in to the base of the tin and along the edges.
If using just 1 tin, make sure your parchment paper is almost 2.5 times in height along the edges as the batter is huge in quantity.
Preheat the oven to 140 Deg C.
Sieve in the flour, nutmeg, cinnamon, ginger in a bowl of your standing mixer or a wide bowl.
Add in the softened butter, eggs, chopped almonds, treacle, orange and lime zest.
Mix it thoroughly. Fold in the soaked fruits.
Spoon the mixture into prepared cake tin and spread out evenly with the back of a spoon.
Decorate the top with whole almonds and glazed cherries.
Cover the top of the cake with greaseproof paper and bake in preheated oven for 4-4.5 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
Let the cake cool completely in the tin.
Once cooled, pierce the cake with a fine skewer or toothpick. Feed it with a tablespoon of brandy or orange juice.
Wrap the cake with a double layer of greaseproof paper and again in foil. Store it in a cool and dry place for up to 3 months, feeding at regular intervals.