Preheat the oven to 170°C and line a 25cm round deep cake tin with non-stick paper.
Boil the golden syrup, treacle, honey, sugar, cream, and mixed spice in a saucepan.
Transfer to a bowl, stir in the butter pieces until melted, then add the extracts.
Beat in the eggs until smooth and stir in all the dried fruit.
Mix the flour and bicarbonate of soda together and stir evenly into the batter.
Spoon the mixture into the tin and bake for 2 to 2.5 hours.
Cool the cake in the tin before removing carefully.
Spoon alcohol or juice over the cold cake and wrap it for 3 to 4 days.