In a saucepan over medium heat, mix together the dried cranberries, glace cherries, mixed fruit, butter, orange juice and zest, sugar, lemon zest and all of the apple juice except for 4 tbsp.

Simmer until it comes to a slight bubble, and then continue to simmer on medium low for 10 minutes.

Remove the fruit from the heat and let cool for 30 minutes. Preheat the oven to 300 degrees, and line a 9 inch springform pan with parchment paper.

Mix the eggs and almonds into the fruit mixture, followed by the remaining ingredients. Continue to reserve the 4 Tbsp of apple juice for later.

Pour the batter into the pan, and bake for 45 minutes.

Reduce the heat to 275, and bake another 1- 1 ½ hours until cooked completely through. Cover the top with tin foil if it starts to become too browned.

When hot, poke 10-12 holes in the cake, and pour on the reserved apple juice.

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

If you do not use the cake immediately, continue to feed it with 1-2 tbsp of apple juice poured over the top each week.