Prepare the cake tin by first coating it with butter and then lining the sides and bottom with parchment paper. Ensure the parchment paper on the sides is at least half an inch higher than the height of the tin.
Add warm water to the flax meal and mix to create flax egg. Set aside.
Chop the candied orange peels.
Pre heat the oven to 150ºC (fan assisted oven)
In a bowl, add the softened vegan butter and cream with a hand whisk or electric whisk.
Add the sugar and continue to whisk until combined.
Add in the flax egg, ground almond, spices, and the zest of one orange. Whisk to combine.
Add the sifted flour and baking powder. Fold to combine.
Add the soaked alcohol fruits and chopped orange peels and mix to combine. Be careful not to over mix.
Transfer the mixture to the pre-prepared tin, spreading to all corners.
Wet a spatula and smooth the top of the cake.
Gently tap the tin on the counter top to remove any trapped air.
Bake in the oven for 2 hours.
One hour into baking, turn the tin around to ensure even colour.
After two hours, insert a skewer into the cake to check if it's ready. If it comes out clean, it should be ready. If not, leave it for another 15 minutes.
Once ready, remove from the oven and leave to cool.
If you wish to feed the cake, poke holes in the surface using a skewer. Brush on your choice of alcohol. Feed the cake every day until you are ready to serve. Don't feed on the day of serving.