Pre-heat your oven to 150°c (130°c for fan assisted ovens or Gas Mark 2). Grease and line a 9 inch cake tin with grease-proof paper, with the paper being a couple of inches taller than the tin.

Add your blanched almonds to a bowl of boiling water and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, ensuring they are well mixed before adding the next.

Sift in the flour, spices and salt. Add the dried fruits and mixed peel. Mix all until combined.

Transfer the mixture to your prepared tin. Drain the blanched almonds from the water and arrange in circles on top of your cake.

Bake in your pre-heated oven for 2 hours, keeping a close eye – if you think your cake is looking golden before the 2 hours is up, pop a sheet of tin foil over the top to prevent it over baking and cracking.