Beat together the butter and sugar in a mixing bowl with a wooden spoon until light and fluffy.
Whisk the eggs separately then, a little at a time, beat them into the creamed butter and sugar.
Using a large spoon, carefully fold in the flour and baking powder. The mixture must be of a soft dropping consistency so, if it seems dry, add a dessertspoon of milk.
Fold in the currants, sultanas, cherries, mixed peel, ground almonds and orange and lemon rinds.
Spoon the mixture into the cake tin. If not icing the cake arrange the flaked almonds in circles on top of the mixture. Do this carefully and lightly; if they are pressed in they will sink during baking.
Place the cake in the centre of the oven and back for 75 minutes before checking (centre should be firm and springy).
Let the cake cool before removing the cake tin.
If icing, follow packet instructions.
This cake keeps very well in an airtight container and tastes even better if kept for a few days before cutting. Yum!
I made this one last year and everyone wanted to try it so we did ... the next day and it was GONE! The whole family insisted I make another 2 for over Christmas and they were such a hit they were gone before new year! A definite must bake again for this year ... this time I make 2 and HIDE them! lol! I dont ice mine, but apart from that I would not change a thing in this recipe, many thanks to the person who posted this!!! YUMMY!! - 03 Sep 2012