Put the dried fruit, peel and ground mixed spice in a food container and pour over the brandy or rum, orange zest and juice and golden syrup. Mix well and set aside to soak overnight at room temperature.

Butter and line the base of a deep 20cm cake tin. Whisk the butter and sugar with electric beaters until creamy. Beat in the eggs one at a time, then stir in the flour, ground almonds and, finally, the soaked fruit.

Heat the air fryer to 140C. Spoon the mixture into the prepared tin and bake for 2 hrs 30 mins, rotating the tin halfway through and covering with foil when happy with the colour. Check the cake is ready by inserting a skewer into the centre – it may have crumbs attached, but shouldn’t be sticky.

Allow the cake to cool completely in the tin. Pierce it all over with a skewer and drizzle with brandy or rum. Wrap tightly in baking parchment and foil, then leave in a cool, dark place, feeding every fortnight with a drizzle of brandy or rum, until ready to serve.