Preheat your oven to 300°F (150°C) and grease an 8-inch round cake pan, lining the bottom and sides with double-layered parchment paper to prevent the edges from burning during the long bake.

In a large mixing bowl, beat the softened butter, brown sugar, and orange zest together using an electric mixer for about 5 minutes until the mixture is light, fluffy, and pale in color.

Whisk the eggs in a small bowl, then gradually add them to the creamed butter mixture one tablespoon at a time, beating well after each addition to prevent the mixture from curdling.

Sift the all-purpose flour, baking powder, and ground mixed spice into the wet ingredients, then use a spatula to gently fold the dry ingredients in until just combined.

Gently fold in the mixed dried fruit, candied mixed peel, and Scotch whisky until the fruits are evenly distributed throughout the thick cake batter.

Spoon the batter into the prepared cake tin and smooth the top with the back of a wet spoon, leaving a very slight hollow in the center to help it rise evenly.

Carefully arrange the whole blanched almonds in neat concentric circles over the top of the batter, pressing them down very gently so they sit on the surface without sinking.

Bake in the preheated oven for 90 minutes, or until the cake is golden brown on top and a wooden skewer inserted into the center comes out clean and free of wet batter.

Allow the cake to cool in the tin for 20 minutes before gently transferring it to a wire rack to cool completely; serve sliced thinly with a warm cup of black tea.