A day in advance, soak the currants,
sultanas, glace cherries and mixed peel in the rum, brandy or sherry,
cover and leave to soak overnight.
Grease and line a 20cm round cake tin
with a double thickness of greaseproof paper. Preheat the oven 160oC/325oF/Gas
3. Beat the butter, sugar and orange and lemon rinds together until
light and fluffy. Beat in the eggs, one at a time. Mix in the chopped
almonds, ground almonds, soaked fruits (with the liquid) and the flour.
Spoon into the cake tin and level the top. Bake for 30 minutes.
Arrange the almonds, if using, on top
of the cake (do not press them into the cake or they will sink during
cooking). Return the cake to the oven and cook for 1 1/2 - 2 hours, or
until the center is firm to the touch. Let the cake cool in the tin for
30 minutes, then turn it out in its paper on to a wire rack. When cold,
wrap foil over the paper and store in a cool place. To finish, warm,
then sieve the jam and use to glaze the cake.