Preheat your oven to 300°F (150°C) and prepare a 9-inch round cake tin by lining it with parchment paper.

In a medium saucepan, combine the milk, golden syrup, salted butter, dried pitted dates, golden raisins, raisins, and currants. Heat over low until melted and well-mixed, then cool for about 15-20 minutes.

Sift together the all-purpose flour, pumpkin pie spice, and baking soda in a large bowl. Fold in the chopped walnuts until evenly distributed.

Add the eggs to the cooled fruit mixture one at a time, stirring well after each. Fold in the sifted dry ingredients until just combined.

Pour the batter into the prepared cake tin, smoothing the top for even baking.

Bake for 2 to 2½ hours, checking for doneness by inserting a skewer into the center.

After removing from the oven, let warm in the tin for 10 minutes, then poke holes and drizzle with brandy.

Allow the cake to cool completely in the tin before wrapping in parchment and foil for storage.