INGREDIENTS :

 450 gm almond paste
250 gm currants
225 gm plain flour
175 gm butter
175 gm sugar
125 gm glace cherries
50 gm chopped mixed peel
3 eggs
1 tsp of baking powder
½ tsp grated nutmeg
½ tsp ground cinnamon
A little milk if necessary
1 or 2 tbsp apricot jam

METHOD :

Preheat oven to 180C, 350F.
Line and grease an 8" round cake tin.
Cream together the butter and sugar beat until pale and fluffy.
Beat in the eggs one at a time. Fold in flour, baking powder, spice and the fruit. Add a teaspoon or two of milk if it's too firm. The batter has to be thin.
Roll out half the almond paste to an 8 "circle. Spoon half of the cake mixture into the cake tin. Put the almond paste circle on top of the cake mixture. Then add the rest of the cake mixture.
Bake until dark brown and firm - about two and half hours. .
Use a knitting needle to ensure that the cake is done.
Take the cake out and let it cool.
Once the cake is cool, divide the rest of the almond paste into two.
Roll out one half to form an 8" circle. Brush cake with apricot jam and place the circle on top. Roll the rest of the almond paste to form 11 small balls. Attach the edge of the cake with apricot jam.
Place under a hot grill to brown the paste. The cake is now done.
Combine the sugar, flour and milk.
Pour this mixture over the melted butter and stir.
Grease a pie pan. Pour in the mixture.
Add the fruit.
Bake at the bottom of oven at 450 degrees until brown.