Place the mixed fruit, chopped almonds and sherry into a container and give it a good stir to ensure all the fruit and almonds are coated with sherry. Place a lid on the container and leave for 24 hours.
When you are ready to make your Christmas cake, line the base and sides of 2 x 15cm cake tins with baking paper and preheat your oven to 160 degrees.
Place the butter into the Thermomix and mix for 30 seconds on speed 3. Scrape down the sides of your Thermomix bowl and mix again for 10 seconds on speed 3.
Add the brown sugar to your Thermomix bowl and mix for 30 seconds, speed 4.
Scrape down the sides of your bowl and add the vanilla extract and strawberry jam and mix on 30 seconds, speed 5.
Add the eggs and a tablespoon of flour one at a time into your Thermomix bowl and beat for 5 seconds on speed 5 each time.
Add the remaining flour, cinnamon, nutmeg and mixed spice to your Thermomix bowl and mix for 20 seconds, speed 5.
Add the soaked Mixed Fruit and gently fold through using your spatula.
Pour the mixture into your prepared tins and lightly smooth the surface. I like to create a small indent in the centre of the cake (no more than 5mm) to ensure a flat surface. You can also decorate your cake with almonds at the point if you wish.
Place your cakes in the oven and set the time for 1 1/4 hours. When the timer goes off, place a piece of foil over the tops of your cakes to prevent them from over browning. Test your cakes and cook for a further 20 minutes or until soft crumbs appear when testing with a skewer.
Remove your Christmas cakes from the oven and allow them to cool completely in the tin, simply wrap them in a tea towel.Once the cakes are completely cool, cut and enjoy!