Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a loaf tin with parchment paper.

Prepare the dried fruit: In a small saucepan, combine the dried fruit and orange juice. Heat gently for 2-3 minutes until the fruit is softened and has absorbed some of the juice. Remove from the heat and let it cool slightly.

Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and soft brown sugar together until light and fluffy, about 3-4 minutes.

Add the eggs: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next one. Stir in the orange zest.

Add the dry ingredients: Sift the self-raising flour, ground cinnamon, and mixed spice into the wet mixture. Gently fold it in until just combined.

Incorporate the fruit: Add the softened dried fruit and any remaining orange juice to the batter. Stir until evenly mixed.

Bake the cake: Pour the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.