1 1/4 cups (190 g) unbleached all-purpose flour

1 cup (130 g) lightly packed almond powder

1 tsp baking powder

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/2 cup (115 g) unsalted butter

1 cup (210 g) lightly packed brown sugar

1 orange, the finely grated zest

1/2 cup (125 ml) orange juice

1/2 cup (125 ml) sherry or port

1/2 cup (100 g) diced dried figs

1/2 cup (100 g) diced dried apricots

1/2 cup (75 g) dried cranberries

1/2 cup (70 g) golden raisins

1/2 cup (70 g) sultana raisins

1/2 cup (65 g) dried currants

3 eggs, beaten

1 cup (170 g) toasted and chopped almonds

3 tbsp (45 ml) almond liqueur (amaretto)

With the rack in the middle position, preheat the oven to 325°F (165°C).

In a bowl, combine the flour, almond powder, baking powder and spices. Set aside.

In a 10-inch (25 cm) cast iron skillet over medium heat, melt the butter with the brown sugar, orange zest and juice, sherry and dried fruit. Stir well and bring to a boil. Let simmer over medium heat for 10 minutes. Remove from the heat and let rest for 15 minutes.

Add the eggs and combine well. Gradually stir in the dry ingredients and the almonds.

Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Brush the surface of the cake with the almond liqueur. Let cool completely.

The cake will keep for 1 week under a cake dome.

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