Heat oven to 160C/140C fan/gas 3.
grease a deep 20cm cake tin and line
with baking parchment – high enough
to come 2.5cm above the top of the
tin. Put the raisins, cherries, all the
cranberries, orange zest and juice,
and alcohol into a small pan. Bring to
the boil and leave to simmer for 3 mins,
until the cranberries have softened a little
and most of the liquid has evaporated.
Set aside to cool.
Put the sugar, butter and vanilla in
a bowl and beat with an electric mixer
until pale and fluffy. Add the eggs, flour,
almonds, hazelnuts and mixed spice.
Whisk again until just combined, then
stir through the soaked fruit and any
remaining juices. Tip the cake mixture
into the tin and level the top, then
bake for 1 hr 20 mins, until a skewer
pushed into the centre of the cake
comes out clean. If the skewer has
any uncooked cake mixture on it,
return it to the oven for 10 mins, then
check again. Leave in the tin to cool.
Will freeze for 4 months wrapped in
cling film then foil.