Preheat oven to 300°F. Grease a round 9 or 10 inch cake pan, and line bottom and sides with several layers of wax paper. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy and espresso, folding well. Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce temperature to 275°F and bake for 3 1/2 hours longer, or until a tester inserted in the center of the cake comes out clean. Remove the pan from oven, cover with first a kitchen towel and then a thick bath towel, so the cake will cool slowly. When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place up to 3 months. Yield: 30 servings. NOTE: My family loves Christmas cake, and the nice thing about this cake, is you can make it close to Christmas, because it does not have to mature.