In a large mixing bowl, add the mixed dried fruit, then cover with the sparkling water. Allow to sit and soak overnight, or at least 6 hours.
Preheat the oven to 300°F. Grease an 8" or 9" cake pan. Set aside.
In another large mixing bowl, add the almond flour, gluten-free all purpose flour, sugar, flaxseed, mixed spice, baking powder, cinnamon, nutmeg and salt. Mix well.
In another mixing bowl, add the oil, butter, orange juice, almond extract and vanilla extract. Whisk well.
Pour the wet ingredients into the dry ingredients. Mix until well combined.
Fold in the soaked fruit (sparkling water and all).
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 1 hour and 20 minutes or until firm, golden and a toothpick insetted into the center pulls out clean.
All the cake to cool in cake pan for at least 10 minutes before turning onto a cooling rack upside down.
Once on a cooling rack, poke several holes into the bottom of the cake. Evenly pour the 1/3 cup of orange juice over the holes. Allow the juice to absorb completely before flipping the cake upright to serve.
Serve and enjoy! If keeping the cake for longer before serving, feed with orange juice as stated above every 24 hours before serving.
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Notes
Loaf: You can make this gluten-free fruit cake recipe in loaf form by using a 9" x 5" loaf pan instead of a cake pan. I find it cooks in just about the same amount of time, but keep a close eye on it due to variances in tins and ovens.Juice: If you are not an orange juice fan, you can replace it with another juice like apple juice or tart cherry juice for just as tasty results.Alcoholic version: Alternatively, if you prefer a more traditional Christmas cake, replace the orange juice feeding with brandy or rum instead. This option also preserves the cake for much longer than orange juice.