1.Preheat oven to slow (150°C/130°C fan-forced). Line base and sides of deep 19cm-square cake pan with three thicknesses of baking paper, bringing paper 5cm above sides of pan.
2.Beat butter and sugar in small bowl with electric mixer until just combined. Beat in eggs, one at a time, until just combined between additions. Mixture may curdle at this point, but will come together later.
3.Scrape mixture into large bowl; add marmalade and fruit, mix thoroughly.
4.Sift flours and spice over mixture; add juice, mix well.
5.Drop dollops of mixture into corners of pan to hold baking paper in position; spread remaining mixture into pan.
6.Drop cake pan from a height of about 15cm onto bench to settle mixture into pan and to break any large air bubbles. Level surface of cake mixture with wet metal spatula; decorate top with almonds.
7.Bake, uncovered, about 3 hours. Remove cake from oven; cover pan tightly with foil; cool cake in pan.
Having both the butter and eggs at room temperature before you use them will help prevent the cake mixture from curdling. Cake can also be baked in a deep 22cm-round cake pan. Cover cake loosely with foil during baking if it starts to overbrown. Give the cake quarter turns several times during baking to avoid uneven browning. Covered cake in pan will go from oven to room temperature in about 24 hours. Remove cake from pan by turning cake upside down onto bench and carefully peeling lining paper away from sides but leaving base paper in place. Wrap cake tightly in plastic wrap to keep airtight, then wrap in foil. You can make the cake up to six months before you want to eat it. Store cake, in an airtight container, in the refrigerator. Leftover cake can be frozen, in an airtight container, for up to three months.