1. Place the dried fruit and the crystallised ginger in a bowl. Pour on the brandy or whiskey and allow to soak for at least 2 hours.

2. Preheat the oven to 150°C (300°F), Gas mark 2. Line the cake tin with greaseproof paper and wrap a collar of brown paper around the outside, which will help prevent the cake from drying out.

3. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the orange zest and ground almonds, then sift in the flour and spices and fold in gently. Fold in the dried fruit and any brandy or whiskey left in the bowl. Transfer the mixture to the prepared cake tin. Bake in the oven for 21/2-31/4 hours (a round tin will take longer) until a skewer inserted into the middle of the cake comes out clean. Cover the cake, still in the tin, with foil and allow to cool. Once the cake has cooled, remove it from the tin and cover again in foil until you are ready to cover it with almond paste.

4 Preheat the oven to 220°C