Sift the flour, salt, spices and cocoa powder into a large bowl.
In another bowl, beat together the butter and sugar until the are light and fluffy, then gradually beat in the eggs.
Add the orange or lemon rind, ground almonds, dried fruits (including any liquid) and the flour mixture into the sugar, butter and egg mixture. Beat together well.
Spoon into the cake tin, level the top and give the cake tin a gentle tap on the counter to disperse any air bubbles.
The cake should then be baked for around 3 hours, or until a fine skewer inserted into the middle of the cake is clean when removed.
Remove from the oven and leave to cool in its tin for at least an hour.
Turn out the cake onto a wire cooling rack, leaving the greaseproof paper on if you are going to store it.
When the cake is cold, wrap it in baking foil, ensuring that there are no gaps, making the cake airtight, or place in a tin. It can then be stored in a cool place for up to 2 months.
During the storage time, you can prick the cake with a skewer dipped in spirits every now and then to add to the boozy flavor.