1-First: combine all dried fruits with rum or brandy in a large bowl, cover, and soak for at least 12 hours (overnight), or up to one week, stirring occasionally. This softens the fruits and infuses them with depth, making your cake extra special.

2-Next: preheat the oven to 140°C (275°F), grease a deep 20 cm (8 inch) round cake tin, and line it with two layers of baking parchment for even baking.

3-In a large bowl, whisk softened vegan block butter or margarine with both sugars, treacle, and citrus zest until the mixture becomes fluffy and smooth. This creates a creamy base that holds everything together.

4-Then, sift flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon, and nutmeg into a separate bowl to ensure even distribution of the dry ingredients.

5-Gradually combine the dry ingredients with the margarine mixture, soy milk, and lemon juice or vinegar, stirring until just combined to form a thick batter. The combination of vinegar and bicarbonate of soda acts as a clever egg replacement, giving the cake its lift without any animal products. Fold in the soaked dried fruits along with any leftover soaking liquid and the chopped almonds for added crunch and flavor.

6-Pour the batter into the prepared cake tin and level the surface, as the batter spreads minimally during baking. Bake for 2 to 3.5 hours, typically about 2.5 hours, or until a skewer inserted comes out clean.

7-After baking, allow the cake to cool in the tin, then turn it out and brush all over with rum or brandy. Once completely cooled, wrap the cake thoroughly in baking parchment and foil, and store it in an airtight container.