Line the base and sides of a 22cm round cake tin with a double layer of baking paper.
Wrap the tin with brown paper or newspaper and tie with oven-proof string (This will help stop the sides not over-baking).
Place the dried fruits, butter, sugar, golden syrup, amaretto and vanilla and almond extracts into a large saucepan and place over a medium heat.
Bring to a boil, stirring all the time until the butter melt and then simmer gently for around 15 minutes and then leave to cool for 30 minutes.
Combine the flour, ground almonds, cocoa powder, mixed spice, salt, baking powder and bicarb in a small bowl.
Beat the eggs into the cooled fruit mix, add the dry ingredients and mix until well combined.
Pour into the tin and bake for 1¾ – 2 hours or until a skewer inserted comes out clean (don't over-bake).
Leave to cool completely in the tin.
Pierce small holes over the surface of the fruitcake and feed with a few tablespoons of amaretto by brushing the cake with a pastry brush.
Leave to dry and wrap in clingfilm, then tin foil and store in an airtight container for a few weeks up to a month.
Every week, unwrap the cake and brush liberally with more amaretto.
Reprinted with permission of Heinstirred
. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.