Mix the dried fruit, orange zest, orange juice, and sherry.

Leave it overnight to soak.

Preheat the oven to 160°C (fan 140°C/gas 3).

Butter and double-line a deep, 20cm round cake tin.

Wrap the outside with brown paper or newspaper and secure with string to prevent overcooking on the sides.

Beat together the butter, sugar, and vanilla seeds until pale and creamy.

Mix the flour, ground almonds, and mixed spice together.

Add this mixture to the butter mix along with the beaten eggs.

Beat until combined and smooth.

Stir in the whole almonds, soaked fruit, and any leftover juices.

Turn the batter into the tin, then smooth the top and make a dip in the middle.

Bake for 1½ hours.

Reduce the oven temperature to 140°C (fan 130°C/gas 2), then bake for an additional 1½ hours until the top is dark, and a skewer inserted into the middle comes out clean or with a few damp crumbs clinging to it.

Once cool enough to handle, turn the cake onto a cooling rack and peel away the lining paper.

Let it cool completely.

Keep the cake well wrapped and feed it once a fortnight with 1-2 tbsp sherry.

Poke holes into the cake with a skewer and slowly spoon over the sherry.

If you don’t have time for feeding, the cake is delicious freshly made and can be covered and decorated as soon as it has completely cooled down.