1.Preheat oven to 150°C (130°C fan-forced). Line the base and side of two 15cm-round cake pans with one layer of brown paper and two layers of baking paper, bringing paper 3cm above the edge of the pans.
2.Beat butter and sugar in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; stir in fruit, nuts, almond meal, sifted flours, liqueur and jam.
3.Divide the mixture between prepared pans; smooth the surface. Decorate the top of cakes with the extra almonds. Bake for about 1 1/2 hours or until cooked when tested. Cover top of cakes loosely with foil if over-browning.
4.Brush the top of hot cakes with extra liqueur. Cover hot cakes tightly with foil; cool in pans. Serve decorated with extra glace fruit, if desired.
Suitable to freeze. Not suitable to microwave.Note