The Best Christmas Cake

200g dark muscovado sugar
100g honey
250g butter
100g each of raisins, currants, sultanas, dried figs and dried prunes, roughly chopped
1 espresso cup of coffee
A large splash of brandy or whisky
1 tbsp of mixed spice
Zest and juice of an orange or 2 satsumas, tangerines or clementines
1 tbsp of cocoa powder
3 large eggs
100g plain flour, sifted
75g rolled oats
75g ground almonds
Teaspoon of Bicarbonate of Soda
Salt

1 - Preheat the oven to 160C/GM3. Grease and line a 22cm spring form cake tin.
2 - Melt the butter and sugars in a large pan then add the fruit, coffee, brandy or whisky, spice and honey. Zest and juice the oranges and add along with the cocoa powder. Stir until dark, caramelised and fragrant.
3 - Beat the eggs and add to the mixture along with the flour, rolled oats, ground almonds, bicarbonate of soda and a pinch of salt. Fold in thoroughly until not a trace of flour is left.
4 - Pour into the prepared cake tin and bake on the middle shelf for 2 hours. If the top looks like it is catching, cover with baking paper.