Preheat the oven to 150ºC, fan 130ºC, gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the Dark Muscovado Sugar dissolves and butter has melted. Bring to the boil, then remove from the heat and set aside.
In a large bowl, add the plain ﬂour and self-raising ﬂour, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
Bake in the oven for 2 hours, or until the top is golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes). The cake must be springy to the touch.
Transfer onto a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand. Alternatively, wrap in baking paper, followed
To decorate, use a star-shaped stencil (or similar) placed in the centre of the top of the cake, and dust with Golden Icing Sugar. Alternatively, cover with icing and marzipan for a traditional ﬁnish.