Preparation

• The night before, combine mixed dried fruit with chosen spirit or orange juice in a bowl, stir, cover, and soak overnight at room temperature.
• The next day, preheat oven to 140°C (275°F) fan/160°C (325°F) static; grease and line an 8-inch (20cm) round or 7-inch (18cm) square cake tin with a double layer of baking parchment, extending above the rim.
• In a medium bowl, whisk together the plain flour, ground almonds, mixed spice, ground cinnamon, baking powder, and pinch of salt.
• In a large bowl, cream together the softened butter and brown sugar until light and fluffy for 5-7 minutes using an electric mixer.
• Beat in eggs one at a time, ensuring each is fully incorporated; if the mixture curdles, add a spoonful of the flour mixture.
• Gently fold in half of the flour mixture until just combined.
• Add the soaked fruit (with any liquid), chopped nuts, and orange zest to the batter and gently fold until evenly distributed without overmixing.
• Spoon the batter into the prepared cake tin and level the top.
• Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean, loosely covering with foil if the top browns excessively.
• After baking, cool the cake in the tin for 30 minutes, then transfer to a wire rack to cool completely. Once fully cool, prick holes over the top and gradually spoon or brush additional spirit (if using) evenly over the cake, allowing it to soak; repeat this process every few days for several weeks if desired.