Step 1

Preheat the oven to 150C/140C Fan/Gas Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.

Step 2

Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy.

Step 3

Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition.

Step 4

Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.

Step 5

Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.

Step 6

Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)

Step 7

Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days.