Combine the mixed dried fruit, citrus zest and juice, alcohol, softened butter, and brown sugar in a large pan over medium heat and bring to a gentle boil.

Simmer for several minutes before transferring the mixture to a bowl and allowing it to cool slightly.

Preheat the oven and prepare a deep round cake tin using layers of parchment and newspaper for insulation.

Add the flour, ground almonds, baking powder, spices, flaked almonds, eggs, and vanilla to the fruit mixture and stir until fully combined with no dry pockets remaining.

Spoon the mixture into the cake tin, level the top, and bake slowly until the cake is firm and cooked through.

Once out of the oven, pierce the warm cake with a skewer and spoon over a little alcohol to feed it.

Allow the cake to cool completely before removing it from the tin, wrapping it well, and storing it in a cool, dry place.

Continue feeding the cake with small amounts of alcohol every fortnight, stopping one week before icing to let the surface dry.