1/2 pound unsalted butter, at room temperature
1 cup sugar
grated zest of two oranges
5 large eggs, beaten
2-1/2 cups unbleached flour
1 teaspoon baking powder
pinch of salt
1/4 cup slivered almonds
1 cup Thompson raisins
1 cup currants
1/2 cup chopped mixed candied citrus peel (optional)
2 tablespoons strained orange juice
Garnish: 3 ounces blanched whole almonds
Preheat the oven to 300 degrees. Butter a deep 9" cake pan. Line the bottom with parchment paper. Butter the paper and dust the bottom and sides of the pan with flour.
Cream the butter and sugar and orange zest while combining the dry ingredients. Gradually pour in the eggs. Continue beating 2 minutes more.
Sift together the flour, baking powder and salt. Mix in the almonds, raisins, currants and optional peel. Add the dry mixture to the butter and eggs in 1 cup installments along with a bit of the orange juice until just mixed.
Spoon the batter into the mold. Smooth the top and arrange the whole almonds around the outside edge of the pan.
Bake for 1 hour and 40 minutes, or until the cent of the cake reaches 200 degrees. Cool in the pan.