Place the dried fruit, honey, butter, sugar, honey, sherry, cocoa, mixed spice, orange zest and juice in a large saucepan over a medium low heat. Heat until the mixture until it reaches a gentle boil. Stir until the butter melts and reduce heat to simmer for 10 minutes. Set aside for 30 minutes.
Line a cake tin with baking paper and preheat the oven to 150 degrees celsius.
Add the beaten eggs, flour, ground almonds, baking soda and baking powder to the fruit mixture and mix until well combined.
Pour the mixture into the prepared cake tin and bake 1 3/4 hours to 2 hours or until the cake is firm. Remove from the cake tin and set aside on the wire rack to cool.