In large mixing bowl, combine all the dried fruit, chopped almonds, rum and cherry brandy

Cover and allow to soak for at least 2 days, stirring occasionally so that all the fruit comes into contact with the liquid

Preheat the oven to 120ºC/250ºF/Gas mark ½

Grease a pair of 23cm/9" cake tins and line the bottom and sides of each with parchment paper

In an extra-large mixing bowl, cream the butter and brown sugar

In a measuring jug, whisk the eggs and pour into the butter/sugar mixture in three batches, stirring well between each addition

Mix in the lime zest and vanilla extract

Stir in the browning until the colour is evenly distributed

In a medium-sized mixing bowl, sift together the flour, baking powder and cinnamon

Fold the flour mixture into the batter

Add the well-soaked fruit & nut mixture and stir through the batter until well distributed

Divide the mixture equally between the two prepared cake tins

Bake for an hour before reducing the oven temperature to 105ºC/225ºF/Gas mark ¼ and cooking for a further 1½ hours or until a skewer inserted into the middle of each cake comes away clean

Transfer the cakes, still in their tins, to wire racks

While still warm, prick the top of each cake with a skewer and pour over a little of the rum/cherry brandy mixture every few minutes until cakes can no longer absorb the liquid

When they've completely cooled, invert the cakes onto plates

The cakes are ready to slice & serve, however, they'll improve if they're set aside for at least a few days

Wrap each in cling film and store in an airtight container in a cool place for up to a month... or Christmas Day!