To make Christmas cake, steep dried fruits in alcohol and melted butter, add flour and eggs, bake the cake, and store it in a covered tin. Baste the cake with alcohol every two weeks until ready to serve.
Preheat the oven to 300 F, and place two sheets of parchment paper inside a 9-inch cake pan. Tie a folded sheet of newspaper around the perimeter of the pan.
Put 18 ounces of currants in a large mixing bowl, and add 8 ounces golden raisins. Put 8 ounces black raisins into the bowl, and then add 4 ounces candied fruit peels and 6 ounces chopped candied cherries. Pour 10 ounces white flour over the fruit, and sprinkle in a pinch of salt. Add 1/2 teaspoon mixed spice, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Stir the dry ingredients thoroughly.
In a second bowl, beat 2 1/2 sticks softened butter and 10 ounces light brown sugar until the mixture is fluffy. Add the zest of 1/2 lemon. Crack 6 eggs into a small bowl, and beat them lightly. Pour a small amount of the egg mixture into the creamed butter, and beat it until the egg is incorporated. Add the rest of the eggs in small amounts, beating the butter thoroughly after each addition.
Put half of the fruit mixture into the creamed butter, and fold it in with a spatula. Fold in the rest of the fruit, and then stir in 3 tablespoons brandy. Pour the batter into the prepared cake pan, and bake it for 4 1/2 hours.
Remove the cake from the oven, and set the pan on a wire cooling rack. When the cake reaches room temperature, perforate it with a skewer, and feed it with 3 tablespoons brandy. Store the cake in a sealed container, and feed it with 3 tablespoons brandy every two weeks until serving time.