Place the dried fruit, orange zest, walnuts, ginger, cinnamon and mixed spice in a bowl and add a generous amount of brandy or sherry, until everything is roughly covered.
Keep covered in the fridge for around 24 hours, to allow the flavours to develop.
Before making the cake, preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the maple syrup, lemon juice, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Add the dried fruit mixture (along with any residual brandy), adding a tiny splash more milk if it’s looking too dry.
Transfer the mixture into a baking tin lined with greased baking paper (I used a 7inch/18cm springform tin).
Bake in oven for around 30 minutes until risen and an inserted skewer comes out clean.
Once cooked, leave to cool completely before frosting the cake.
For the buttercream:
Drain soaked cashews and add to a food processor along with all the other ingredients.
Whizz until completely smooth.
Taste and adjust flavour if necessary, adding more maple syrup, salt or vanilla if you wish.
Leave the buttercream to cool before using to frost the cake.
To frost and decorate:
Once the cake has cooled completely, place onto a large plate or cake stand.
Use a spatula or knife to cover the top and sides of the cake.
Best when fresh, but keeps well covered in the fridge for up to a few days.
*You can alternatively use almond flour.You can also make this without soaking the dried fruit a day in advance - place the dried fruit and alcohol (or juice) mixture in a microwave-safe bowl, cover with a microwave-safe plate and microwave for 1 - 1 ½ minutes. Then leave to soak for 30 minutes.