Place a large baking pan full of water in the oven as it warms. Lightly grease a 12-inch spring-form pan and line it with waxed paper; set aside.
In a bowl blend together the chopped citron, candied orange peel, candied lemon peel, cherries, dates, raisins, and currants. Add the almonds and toss to blend again. Pour 3/4 cup of brandy over the mixture and set aside to plump. Optionally you can save a handful of cherries and almonds for garnishing the cake later.
In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy. Add the beaten egg yolks gradually, blending constantly.
Mix 3 cups of flour with the cinnamon, cloves, allspice, nutmeg, mace, creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition.
In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter. Dust the brandy-soaked fruits with the remaining one cup of flour, then fold the fruits into the cake batter. Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles.
Move the pan with water to the bottom rack and bake the cake with the tin of water for approximately 2 1/2 hours or until a cake tester can be cleanly removed from the cake. Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely.
Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least four weeks.