Heat Oven to 150°C.Prepare a loaf pan by either greasing and lining it with Parchment paper or greasing and sprinkling it with flour.You can use a baking spray as well.
Combine the flour with the powdered mixed spice.Mix 1 tbsp flour with the fruit and 1 tbsp of chopped Almonds to be added in the cake.This ensures that the fruits do not sink to the bottom while baking.
Melt the jam with the water to make a thick solution.Keep aside to cool.
Combine the Butter/Oil and sugar and beat with an electric beater till pale and frothy.Add eggs 1 tbsp at a time beating well after each addition.Beat till the mixture increases to double the volume.Add the vanilla extract and lemon and orange zest.Mix well.
Fold in the flour mixture 2 tbsp at a time till it is completely used up.Add the prepared fruits and fold again.Do not over mix.Spoon this mixture into the loaf pan and smooth the top.Tap the pan on a flat surface to remove any air bubbles.
Bake for 60 minutes till a skewer inserted in the centre comes out clean.Cool in the tin for 10 minutes and loosen the sides of the cake.Remove when completely cool.
Pierce the surface of the cake with a toothpick and spoon on the liqueur so as to fill the holes.I added 1/4 portion of maraschino syrup and 1/4 portion preserved pineapple syrup to 1/2 portion of White Rum.Leave for 10 minutes.
Brush the top with the prepared jam mixture till completely covered.Decorate with the assorted preserved fruits and Almonds.
Cut into slices and serve with tea or punch.Refrigerate the Cake in case you want to store it for a long time.Take out 2 hours before eating!