Fruit Cake

To prepare the ginger

1/2 cup of crystallized ginger, peeled and cut into thin slices

1/2 cup of brown sugar

For the batter

1200g of assorted dried fruits (damson, raisin, apricot, fig, and prune)

60g of candied orange peel

60g of candied cherries, halved

Creamed orange zest

Creamed lemon zest

Lemon juice

Orange juice

1 tablespoon of orange marmalade gelée

1 tablespoon of damson jelly gelée

1 cup of toasted almond meal

2 tablespoons of Madeira wine

1 cup of butter, softened

1 1/3 cups of brown sugar, well-sifted

4 large eggs

1 teaspoon of vanilla extract

4 drops of almond essence

3 cups of all-purpose flour, sifted

1 teaspoon of ground cinnamon

1/2 teaspoon of grated ginger

1/2 teaspoon of baking powder

1/2 teaspoon of ground nutmeg

1/4 teaspoon of salt

For garnish

12 almonds, peeled

For soaking

1 tablespoon of rum or brandy