Add the butter, brown sugar, dried fruit, cranberries, cherries orange juice and zest, lemon zest and all but 4 tbsp of the apple juice to a saucepan over medium heat.

Simmer the mixture for 10 minutes after it comes to a slight bubble.

Let the fruit mixture cool for 30 minutes. Heat the oven to 300 degrees.

Add the ground almonds and eggs to the cooled fruit mixture, then stir in the flour, baking powder, cinnamon, ginger, cloves and allspice.

Pour the mixture into a parchment lined 9 inch springform pan and bake for 45 minutes.

Reduce the oven temperature to 275 degrees, and bake for another 1 -1 ½ hours, until a knife inserted into the cake comes out clean. If the top of the cake gets too browned, cover with tin foil for the remainder of the cooking time.

When the cake is still hot, poke 10-12 holes around the top of it, and pour the remaining apple juice over the cake.

Let the cake cool, and store in a double layer of parchment paper in an airtight container at room temperature.

Use immediately, or continue to feed the cake with 1-2 tbsp of apple juice each week until ready to consume.

Enjoy!