Combine currants, mixed candied peel, chopped pineapple, halved cherries, raisins, and 1/2 cup brandy in a large bowl. Cover and let sit for 24 hours at room temperature, stirring occasionally to ensure all fruits are evenly soaked.

Preheat your oven to 300°F (150°C). Line a 9x5 inch loaf pan with double layers of parchment paper, allowing paper to extend over the edges for easy removal.

In a medium bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt until well combined.

Take 1/4 cup of the dry flour mixture and stir it into the soaked fruit mixture. This helps prevent fruits from sinking during baking.

In a large mixing bowl, cream together softened butter, brown sugar, strawberry jam, and molasses until light and fluffy, about 3-4 minutes.

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

Gently fold the remaining flour mixture into the butter-egg mixture until just combined. Do not overmix.

Fold in the brandy-soaked fruit mixture and chopped walnuts, distributing everything evenly throughout the batter.

Pour batter into the prepared loaf pan. Place a baking pan filled with water on the lower oven rack. Cover the cake pan with aluminum foil.

Bake on the middle rack for 45-95 minutes (time varies by pan size), until a toothpick inserted in the center comes out clean with no raw batter. Check at 45 minutes and continue baking as needed.

Remove from oven and let cool completely in the pan.

Once cooled, soak cheese cloth generously in brandy and wrap it snugly around the entire cake.

Wrap the cheese cloth-covered cake tightly in aluminum foil and refrigerate for 30 days to allow flavors to mature and develop. Optionally, refresh the brandy on the cheese cloth every 1-2 weeks.