Marzipan, icing and festive charms to decorate as required
Place the almonds, raisins, sultanas, cranberries and apricots into a bowl, pour over the sherry then add the zest of 1 orange. Soak for at least 24 hours or until the liquid has been asorbed.
For the cake... preheat your oven to 140⁰C/Fan 120⁰C/Gas Mark 1 then double line an 8 inch cake tin.
Cream the butter and the coconut sugar until smooth and creamy then whisk in the eggs until you have a smooth batter.
Add the juice of 1 orange and the remaining zest.
Sift the flour and mixed spice together in a large mixing bowl.
Fold the flour and ground almonds into the batter mix, then carefully add the fruit and chopped almonds.
Place the mixture into the tin then bake for 2½ to 3 hours until golden brown.
Leave to cool in the tin. Once cool cover tightly with tin foil and store in a tin until needed.
Marzipan and icing can be rolled out and added as optional extras.
Decorate with holly, fruit and nuts and festive charms.
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