Preheat the oven to 150°C and double-line a 20cm cake tin with greaseproof paper.
Beat the butter and sugar in a food processor until light and fluffy.
Mix in the marmalade and then slowly add the eggs one by one.
Incorporate flour, ground almonds, and spices before stirring in dried fruit, cherries, and whisky.
Spoon the mixture into the tin and arrange blanched almonds in circles on top.
Bake for 1.5 to 2 hours until a skewer inserted into the centre comes out clean.
Cool for 10 minutes, remove from tin, strip paper, and cool on a wire rack before sprinkling with sugar.