1. In a saucepan, combine butter, brown sugar, dried fruits, cherries, cranberries, orange juice, zest, lemon zest, and rum (or juice). Bring to a gentle boil, then simmer for 10 minutes. Remove from heat and let cool for 30 minutes.

2. Preheat oven to 150°C (300°F). Line a 2lb loaf pan (or 8-inch round tin) with parchment paper, ensuring the sides extend above the pan.

3. In a large bowl, whisk eggs and vanilla extract together. Add the cooled fruit mixture, then stir in flour, baking powder, ground almonds, and spices until fully combined.

4. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean. If the top browns too quickly, cover loosely with foil during the last 30 minutes.

5. Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Wrap tightly in foil or cling film once fully cooled. For extra flavor, brush with rum or juice once a week and rewrap. The flavor deepens beautifully after a few days.