Put the dried fruit, cherries and brandy in a large bowl and stir well to combine and set aside overnight to marinate.
Preheat oven to 140C (fan forced) or 150C conventional.
Spray a 18cm (base measurement) square cake pan with cooking spray and then line base and sides with 2 layers of baking/parchment paper, allowing paper to reach 5 cm above the top.
Place oven rack so top of pan is positioned in the centre of the oven.
Put eggs , apple puree and spread in a medium bowl and whisk well together and then add to the fruit mixture and mix until well combined.
Sift flours, cocoa powder, mixed spice and cinnamon into a small bowl, returning any husks from the sieve to the bowl.
Add flour mixture to the fruit mixture and mix until well combined.
Spoon mixture into the prepared cake pan pressing firmly into corners with the back of a spoon and smooth surface.
Drop or tap cake pan onto the bench a few times to settle the mix and then push almonds lightly into the top of the cake in the pattern of your choice.
Cover the cake pan with a piece of foil and bake for 1 hour, remove the foil and bake for a further 1 1/4 to 1 1/2 hours or until a skewer inserted into centre of the cake comes out clean and the cake is firm to the touch in the middle.
Trim the overhanging baking paper and then wrap cake , still in the cake pan in 2 clean tea towels to keep it moist as it cools.
Set aside overnight to cool completely.
Remove from pan and dust with icing sugar if you like to serve.
You can chop the fruit in a food processor, using the pulse button.
This cake will keep for up to 1 month in an airtight container.