Place raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over brandy. Cover and allow to soak for at least 8 hours and up to 2 days. Preheat oven to 140°C (285ºF). Beat the butter and sugar in an electric mixer until light and creamy. Add eggs one at a time and beat well. Combine butter mixture, soaked fruit mixture, flour, bicarbonate, cinnamon and allspice in a large bowl. Spoon into a 20cm-square cake tin double-lined with non-stick baking paper and bake for 2 hours. While still hot, splash cake with a capful of brandy. Allow to cool before serving. Serves 8–10.