Preheat your oven to 140C (NOT fan) If you only have a fan oven go for 115-120C Fan.
Prepare a 20cm loose bottom, high sided circular tin (linked above and below). Preparing your tin is a little more involved for this cake as it's in the oven for SO long. Instead of explaining here, I will pop a link to a video that will help with this in the FAQ section above - it needs to be double lined and double wrapped around the outside too.
Add all your cake ingredients (softened butter, sugar, eggs, treacle, mixed spice, gluten free flour, xanthan gum, ground almonds and chopped almonds to a bowl.) Mix with an electric mixer until fully combined.
Gradually stir in all your soaked, dried fruit thoroughly, using a spatula or wooden spoon.
Spoon your cake mix into your prepared tin, making sure its all nice and level.
Cover the top of your cake with a square of baking paper with a hole in the middle of it (the hole helps with steam and the covering helps to prevent the cake from burning).
Bake in the oven for around 4 hours - it will be a dark golden colour and fairly firm. If it needs longer, give it another 15 minutes or so.
Allow the cake to cool in the tin.
Once cold, poke all over with a skewer until about half way down and spoon over a little extra amaretto (or brandy if preferred). Remove the cake from the tin.
Wrap your cake in two layers of baking paper followed by two layers of kitchen foil. Store in an air tight container. If you are making this ahead of time, every few weeks you can feed the cake by pouring over a tbsp of alcohol. You can feed this every few weeks for 2-3 months.