Preheat the oven to 150°C, fan 130°C, gas mark 2.
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted.
Bring to the boil, then remove from the heat and set aside.
In a large bowl, add the flours, 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, springy to the touch and a skewer comes out clean when inserted through the centre (if necessary cook for a further 10-15 minutes).
Transfer onto a wire cooling rack and allow to cool completely in the tin.
Once cool, remove the cake from the tin and place onto a large plate or cake stand.
To decorate, place a star-shaped stencil (or Christmas shape of your choice) over the centre of the top of the cake, and dust with icing sugar.
Carefully lift the stencil off the cake, and fix a ribbon around the outside to serve.
Cook's tip: This cake can be made in advance and stored until ready to serve. Once cool, remove the cake from the tin and wrap in baking parchment, followed by a layer of foil. This will keep for 3 days in a cool, dry place.
*All information included in this recipe has been provided by Billington's.