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This takes its inspiration from the flavours of mulled wine – port gives more flavour here
Preheat the oven to 140°C, fan 120°C, gas 1, grease a deep 20cm round tin with butter and line with a double layer of baking paper.
Sift the flour, almonds and a good pinch of salt into a very large mixing bowl. Add the butter, sugar and eggs and beat with an electric hand whisk until light and fluffy, about 3 minutes. Stir in the fruit mixture, along with its soaking liquid.
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