Spiced German Christmas Cake (Weihnachtskuchen) with Brandy

At least 24 hours (and up to a week) before baking, soak the dried fruits in the brandy. Stir occasionally.

Preheat oven to 160°C (320°F). Grease and flour a 9-inch springform pan.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, ground almonds, baking powder, cinnamon, cloves, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the brandy-soaked dried fruits (including any brandy that hasn't been absorbed) into the batter.

Pour the batter into the prepared springform pan and spread evenly.

Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent with foil.

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Once cooled, brush the top of the cake with additional brandy (optional).

Decorate with chopped almonds and dust with powdered sugar, if desired.