Line an 8-in. cake-tin with greaseproof paper.
Cream fat and sugar until white; add gravy browning. Sift together flour, salt, mixed spice and baking-powder. Add egg and flour alternately to the creamed fat, beating well between each addition. Stir in the prepared fruit, almonds and, if necessary, add a little milk to make a heavy dropping consistency. Place the mixture in the cake-tin and tie a piece of paper round the outside of the tin. Smooth the mixture and make a depression in the centre. Bake in a warm oven (335° F., Gas 3) for ½ hr., then reduce heat to 290° F., Gas 1 for a further 3–3½ hr. Allow to firm before removing from tin and when cold remove paper. Prick bottom of cake well and sprinkle brandy over. Leave for a few days before icing.