Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight.

Butter and line a 20cm, deep round cake tin with two layers of baking parchment. Heat the slow cooker on high for 30 mins. Meanwhile, combine the butter, sugar, golden syrup and eggs in a large bowl, then fold in the remaining ingredients, followed by the soaked dried fruit and any liquid. Cook on low for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean. Slow cooker temperatures can vary, so check the cake after 5 hours, being sure not to keep the lid off for too long. The internal temperature should read around 92C. Leave to cool completely in the tin. Will keep for up to two months in a sealed cake tin.