1 cup raisins1 cup dried currants1/3 cup diced candies mixed fruit peel1/3 cup candied cherries, quartered2 tablespoons grated orange zest1/3 cup all-purpose flour1 cup butter, softened1 cup white sugar4 eggs1 2/3 cups all-purpose flour1 teaspoon baking powder1 ounce ground almonds1/2 cup whole almonds1 tablespoon corn syrup
Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.