Pre-heat the oven to 300F. Grease an 8-inch cake pan and line the bottom with greased parchment paper.

Cream the butter and sugar together in a large bowl. Add the eggs, one by one, beating well after each addition. Stir in marmalade at the end.

In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet, stirring just enough to combine.

Stir in the raisins, candied peel and cranberries and mix until thoroughly combined.

Spoon into the prepared cake pan and spread evenly with the back of the spoon.

Arrange the almonds in concentric circles, starting from one in the middle and working outwards from there. Press them lightly into the batter with the palm of your hand.

Place cake in the preheated oven and bake for about 1 hour and 40 minutes, until a toothpick inserted in the middle comes out clean. Check after an hour, and if the cake is browning too quickly, place a piece of tin foil over top. (It does tend to brown after an hour or so.)

Remove cake from the oven and cool on a rack for about 15 minutes. Run a slim bladed knife around the edge of the cake to loosen. Place a plate over top and invert the cake onto the cake. Place another plate over top and invert again so the almond side is uppermost and slide onto the rack to continue cooling.

Resist cutting into the cake until it has thoroughly cooled. Serve as is or with a spoonful of whipped cream on the side. Store in a tin in a cupboard and eat within a week.