Place the fruit, coconut oil, sugar, liqueur orange juice and zest, cacao, mixed spice,espresso powder and salt in a saucepan and slowly bring to a slow boil while stirring
Simmer for 10 minutes, remove from the heat and let it stand to come to room temperature
Pre-heat the oven to 150 degrees C.Line the sides and bottom of a 22cm loose bottom cake tin with baking paper
Double line the sides of the tin with baking paper and make sure the paper is about 3cm higher than the edges of the tin
In a large bowl, add the flax meal and water, mix and let it stand to thicken for a few minutes
Add the fruit, flour, almonds, apple sauce, nuts (if used), baking powder to the flax mixture and mix well
Spoon the mixture into the prepared tin and bake for about 2 hours until the cake is firm and the top is quite shiny
Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a cake tester into the middle of the cake
Do not worry if there is a very slight bit of moist batter attached to the tester
If the cake is too uncooked return to the oven for another 15 minutes and test again
Cover the top with foil so that the cake does not become too dark on top.
When the cake is cooked, remove from the oven and pierce some holes with the cake tester
Pour the brandy, rum or amaretto carefully over the hot cake
Let the cake cool down completely and remove from the cake tin
Wrap tight in tinfoil and let it rest for 10 days in an airtight container brushing with more brandy every few days until serving.