Preheat the oven to 140°C/gas mark 2. Grease and line a 20cm round tin.

Pour the oil, milk and sugar into a bowl. Beat in the eggs and add the amaretto or brandy and stir in thoroughly. Sieve in the flour, spices and the ground almonds. Mix thoroughly to form a batter, add the dried fruit and give a final stir to mix evenly.

Pour the mixture into the tin. Bake for 2½ to 3 hours, or until cooked through (it should be firm to the touch and a skewer inserted into the centre will clean when pulled out if the cake is cooked). After an hour of baking, sit some greaseproof paper on top of the cake to protect it from over browning.

Cool completely in the tin on a wire rack. Store in an airtight container until you are ready to decorate the cake (at this stage you can pour on a little additional brandy or amaretto over a few days if you like an extra boozy cake!).

If you have time, you can decorate with the traditional marzipan and icing. For a more simple decoration idea form a wrapping paper band around the cake and cut slits in the top, secure with tape, finish with a decorative ribbon and top the cake with mixed nuts, cranberries, dried fruit and marzipan stars.