Grease a deep 8 inch round cake tine, line base and sides with greaseproof paper and then grease the paper.
Cream butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift flour, baking powder and the spices together and fold into the creamed mixture alternately with the remaining ingredients, until evenly incorporated.
Spoon into prepared tin, smooth surface, making a small dip in the centre.
Decorate top of cake mixture by pressing almonds in decreasing circles over the entire surface.
Bake for 2-21/4, or until skewer inserted in the centre comes out clean.
Remove from oven, cool in tin for 30 minutes, and then transfer to a wire rack to cool completely.
*Flavourwill improve if left in a cool place for up to 3 months.
Wrap in double layer of foil.
“What a lovely cake!This is a gorgeous cake when completed (see photo once it appears) and is quite delicious.Everyone loved this cake and asked for second helpings.This made a great finish to my holiday meal.Thnaks for sharing this family treasure!”