Preheat the oven to 150C/300F/ GM2 and grease and line a deep 8-inch round cake pan
Begin by creaming the butter and sugar together with electric beaters until light and fluffy
Add the eggs one at a time, beating well between each addition
Sift the flour, baking powder and spices into the bowl and beat until just combined - take cake not to overmix as this will result in a tough cake
Tip the fruit into the bowl and stir with a large metal spoon to combine
Spoon into the prepared baking tin, taking care to ensure the cake is spread to the edge of the tin. Level the top and arrange the almonds and cherries (chopped in half) in a neat pattern on the top
Bake for approx 1 hour then cover the top with parchment to stop it browning too much. Continue to cook for a further 50 minutes, then poke a skewer into the cake - if it comes out clean the cake is done. If it has cake batter on it, keep baking and test again after 10 more minutes. Note: marzipan can look a bit like cake batter - double check by poking the skewer in a few places.
Once baked take out of the oven and let cool completely in the tin. Unmold and store in an airtight container until ready to serve