Preheat your oven to 150 Degrees Celsius.
Line a 9 inch (23cm) round spring form pan with baking paper, bottom and sides and prepare baking strips to circle around the outside and a lid. Check out the link mentioned above for the technique I used. Set aside.
In a large saucepan place the sultanas, currants, raisins, peel/lemon rind, cherries and almonds.
Add in the wet ingredients. Honey, butter and water, along with the mixed spice and bicarb soda. Place over a medium heat and boil until everything has melted down together.
Continue to boil for another 5-10 minutes, stirring constantly. The sultanas and raisins will plump up and look gorgeously juicy and fat. Remove from the heat and set aside to cool.
Once the mixture has reduced to a temperature that's cool enough to touch, add in the eggs and whisk well.
Stir in the flour and baking powder and you should have one gorgeously thick fruit cake batter. Pour into your prepared tin and pop it straight into the oven for 2 hours.
The fruit cake will be ready when a thin knife inserted into the middle comes out cleanly. Allow to cool in the tin for a good 15 minutes before transferring to a wire rack. Cover with a clean tea towel and allow to cool fully, before storing in an airtight container for 7-10 days.
Serve with a cup of tea as is, or with a puddle of gluten free custard!