Combine the currants, sultanas, raisins, cherries, lemon rind and cut mixed peel. Pour on the whisky and 4 tbsp water. Set aside for at least 30 minutes.
Meanwhile, line the tin with a circle of brown paper in the bottom, then on the bottom and sides with baking parchment. Cut a double thickness collar from the brown parcel paper to go around the tin while the cake is cooking.
Preheat the oven to 150°C, 140°C fan, Mk 2.
Take half of the fruit and puree it with the Billington’s molasses sugar in a Kenwood blender or food processor. Take a tablespoon of flour from the measured amount and stir it through the other half of the soaked fruit.
In a large bowl, cream together the butter and sugar until paler in colour. Add the eggs and beat well. Fold in the remaining flour, salt and mixed spice. Fold in the pureed soaked fruit, and lastly fold in the whole soaked fruit.
Spoon the mix into the prepared tin. Smooth the top, and arrange the blanched almonds decoratively on the surface. Put the cake on to a baking sheet. Wrap the brown paper collar around the tin and secure with string.
Bake for 2 hours and 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin.