• In a mixing bowl, combine 8 oz golden raisins, 5 oz dried currants, 2 ¼ oz sliced almonds and finely grated zest from 2 large lemons and 1 large orange. Pour the juice from the lemons and orange, the 8 oz Guinness and 3 oz brandy over the fruit. Cover the bowl and leave to soak for at least 4 hours or overnight.
• Preheat the oven to 350 °F. Butter and flour a 12 cup Bundt pan.
• Drain the fruit and save the liquid (you should have about 1 cup of liquid). Sift together 10 oz all purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt and ¼ teaspoon nutmeg and set aside.
• In a large mixing bowl, cream 16 oz unsalted butter and 16 oz brown sugar until lightened in color and aerated. Scrape the bowl and beater. With the mixer running on low speed, add 7 large eggs. Scrape the bowl and beater.
• With the mixer running on low, add the drained fruit and the sifted dry ingredients. Add ¼ cup of the fruit soaking liquid. Mix just until combined. Spread the batter into the prepared pan.
• Bake about 1¼ - 1½ hours until a toothpick inserted in the center comes out clean (See note 1).

Make the glaze

• Combine 8 oz confectioner sugar and ¼ cup fruit soaking liquid and stir until smooth with no lumps. Set aside while the cake bakes.

Finish the cake

• Allow the cake to cool for 10 minutes then flip the cake out onto a cooling rack set over a clean sheet pan. Pour the last ½ cup of the soaking liquid over the cake. Let it absorb into the cake for 5 minutes then coat the cake with the confectioner's sugar glaze while the cake is still slightly warm.
• You can pour the glaze and let it form drip marks and leave the cake with that look or you can scrape the run-off glaze from the sheet pan and use it to fill in any gaps in the coating for a fully glazed cake.
• Cool the cake completely before moving it to a serving plate. The glaze will set as the cake cools.
• You can serve the cake right away, but it tastes better the day after it's baked.