Brush a deep 23cm cake pan with butter and line the base and sides with a double layer of baking paper, so that it reaches 4cm above the rim. Combine dried fruit, glace fruit and brandy in a large saucepan. Bring to the boil, stirring well. Remove from the heat, cover and allow to cool. Beat butter and sugar together until light and creamy. Beat in eggs one at a time, beating well after each addition.
Combine fruit mixture, butter mixture and sifted flours and spices, mixing well. Spoon into the prepared pan and smooth the top. Decorate top with the nuts and cherries. Drop the cake pan firmly 3 or 4 times on the bench to remove any trapped air bubbles. Wrap a double thickness of brown paper around the pan and secure with paper clips. Bake at 150°C for 3 hours, or until a skewer comes out clean. Pour over extra brandy and brush with jam. Allow the cake to completely cool before wrapping in foil. Store cake in a cool dark place for up to 3 months.