Line and grease a deep 20 cm (8 in) round cake tin.

Cream the butter or margarine with the sugar until light and fluffy. Gradually beat in the eggs, adding a little flour if necessary to prevent the mixture from curdling.

Mix the dried fruit and cherries with a spoonful of the flour.

Fold the remaining flour and the mixed spice into the creamed mixture. Stir in the dried fruit and glace cherries.

Spoon the mixture into the prepared tin and level the surface. Top with concentric circles of almonds.

Bake in a cool oven for 3 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for about 10 minutes, then turn out on to a wire rack to cool completely.

If you have whole almonds with peel on, then cover them with boiling water and leave for 1 minute. Drain and rub off the skins between your thumb and forefinger. Weigh the nuts without skins.