combine sultanas, raisins, currants, dates, glace fruits, zest, juice and liqueur in large bowl, cover and stand 1 hour or overnight if time allows.
preheat oven to 160°c/140°c fan forced. grease and line base and sides of a 23cm round deep cake pan with double layers of baking paper.
beat butter and sugar until light and creamy, add eggs, one at a time beating well after each addition. stir in NESTLÉ dark melts, mix until combined.
add creamed mixture to fruit mixture with sifted flours, mixed spice, cinnamon and slivered almonds, mix well. spoon mixture evenly into prepared pan, bake 2½ - 3 hours or until cooked. cover cake, cool in pan overnight.
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