Place the mixed fruits (you could use what you have/want) into a large bowl and cover with 150ml alcohol or juice of your choice. Leave to soak for at least 6 hours.
Meanwhile prepare your tin.
Line a deep 20cm round cake tin with 2 layers of baking parchment. Wrap 2 layers of baking parchment around the outside of the tin too and secure with string (see link below for how to do this).
Once the fruit has soaked, take a huge pan (I used my pressure cooker) and melt the coconut oil and stork, along with the sugar.
Once melted remove from the heat and add the spices, orange and lemon zest and juice, vanilla extract and soaked fruit. Stir well.
Add the remaining dry ingredients and stir well again.
Finally add the beaten eggs and stir to combine.
Place the mixture in your prepared tin and place in a pre-heated oven at 150 degrees (130degree fan), gas mark 2, for 2 hours.
Remove from the oven, spike all over with a skewer or fork and drizzle with 2 tbsp of your alcohol or juice of choice.
Leave to cool in the tin before wrapping in the baking parchment and storing away in an airtight container.
I plan to 'feed' my cake every 2 weeks with 2tbsp cointeau. Use whatever alcohol or juice you like, but this will make sure it is lovely and moist (and boozy!!!). Remember to wrap back up and store in the container after every 'feed'!
Leave the cake for a week without 'feeding' it before icing to make sure the icing sticks.