Preheat oven to 160°C (320ºF). Combine butter, sugar, brandy, mixed fruit and water in a large saucepan. Bring to the boil and cook, stirring occasionally, until butter is melted. Reduce heat and simmer, covered, for 5 minutes. Set aside to cool.
Combine the cooled fruit mixture with eggs, then fold through flour and spices. Spoon into a 20cm-round cake tin double-lined with non-stick baking paper. Arrange almonds in a pattern on top. Bake for 1 hour and 20 minutes.