Preheat the oven to 180℃ and lien you bundt tin by brushing it with soft butter and dusting cocoa powder in it to cover every inch. Set it aside.
In a large stock pot on medium we start by browning the butter until it smells nutty and delicious.
Add the sugars and stir around. Add the mixed dry fruit spices, vanilla and stir again.
Add the alcohol and stir to combine. Take off the heat and let it cool for for a few minutes.
Add the honey and coffee powder, stir well.
Beat the eggs in a separate bowl and add them little at a time to the butter and fruit mixture. Keep stirring well as we don’t want the eggs to scramble.
Add the flour, almond flour, cocoa powder, salt, baking powder, baking soda and stir to combine and there should be no flour pockets.
Pour the batter into the tin and bake for 50-55 mins until tooth pick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 mins before gently turning over.
While the cake cools, make the icing by stirring the sugar and lemon juice together until thick and gloopy. If it is too runny add more sugar, if it is too thick add a little more lemon juice.
Drape the tops of the cake with the icing and let it set. Throw some sprinkles on top and dust with icing sugar. Slice and serve.