• 2 cups dried apricots, chopped
• 2 cups dried California figs, chopped
• 1 1/2 cups sultanas or golden raisins
• 3/4 cup chopped glacé or crystallized ginger
• 3/4 cup chopped glacé orange peel
• 3/4 cup Cointreau
• 1/4 cup water
• 1 cup brown sugar
• 2 sticks plus 2 tablespoons unsalted butter
• 5 eggs
• 1 tablespoon golden syrup
• 1 tablespoon grated lemon zest
• 1 3/4 cups flour
• 1/3 cup self-rising flour
• 2 teaspoons cinnamon
• 2 teaspoons freshly grated nutmeg
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoons baking soda
• 1/2 cup whole blanched almonds

Place fruits, ginger, peel, liqueur, water, sugar and butter into a large saucepan. Bring slowly to the boil, stirring occasionally, until sugar is dissolved. Reduce heat, simmer, covered, for 15 minutes. Set aside and cool. Let stand at least 3 days or left for up to 2 weeks; keep tightly covered.

Line a 9-inch cake tin with a double layer of parchment.

Preheat oven to 275°F (130°C).

Break eggs into a large mixing bowl and beat lightly with the syrup and lemon zest until combined. Sift flours, spices and baking soda together. Add this mixture to the eggs along with the fruit and stir well.

Spoon into prepared tin and smooth the surface. Cover the top with almonds. After putting mixture in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.

Bake in oven for approximately 1 1/2 to 2 hours, or until the cake is cooked when tested with a wooden skewer. Remove from oven and immediately brush with 1 tablespoon of the liqueur.

Cover the cake firmly with a double layer of aluminium foil while the cake is still hot and set aside until completely cold.

When the cake is completely cold, remove foil and remove cake from the tin; wrap in a double layer of plastic wrap. Then, wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. Once the cake has been cut, store in a well-sealed container.

Do not store in the refrigerator, this may cause the sugars to crystallize.

Calories 945.2 (31% from Fat); Total Fat 34.7g;
Sodium 159.8mg; Potassium 850.4g; Protein 13.0g; Carbohydrate 142g; Sugar 65.4g; Dietary Fiber 9.4g;