Step 1

Preheat the oven to 160C/140Fan/300F/Gas Mark 2.

Step 2

It's definitely worth taking the time to line your cake tin correctly to protect the cake during its long baking time.

Step 3

Grease a loose bottomed 23cm(9 inch) round cake tin (10cm deep) and line the base and sides with non stick baking paper. Cut out a circle of baking paper, using the base of your tin as a template.

Step 4

To line the sides, cut a strip of baking paper a little longer than the circumference of the tin and about 3 inches higher. Fold it 1 inch along its length, then using scissors make little snips up to the fold line, making a fringe along the length. It should now fit snugly inside the cake tin. Finally, fit your circle over the top, covering the fringe.

Step 5

Place the dried fruits in a large saucepan with the Amaretto, butter, sugar, Orange zest and juice, lemon zest, treacle, cinnamon, mixed spice and nutmeg.

Step 6

Gently bring to a simmer, stirring, for 10 minutes. Remove from the heat and let the mixture sit for at least 1 hour. I've often done this in advance and left it overnight.

Step 7

When you're ready to bake the cake, pour the soaked fruit mixture into a large mixing bowl. Add the eggs one at a time, then stir in the flour, baking powder and ground almonds. Stir until everything is well combined.

Step 8

Pour into the lined tin and bake for 2-2 1/2 hours or until the cake springs back when lightly pressed and a skewer inserted into the middle of the cake comes out clean.

Step 9

Leave to cool completely in the tin.

Step 10

When the cake is completely cold, poke a few holes in the cake, drizzle with a little Amaretto, then wrap in a double layer of baking paper and foil and store in an airtight container.