Preheat oven to 170°C / Gas 3. Use an 18cm loose-based round tin, buttered and lined on the base and sides. Sift the flour and baking powder into a roomy mixing bowl. Add the butter, caster sugar and eggs and, using an electric hand whisk, combine for about 1–2 minutes until you have a smooth, dropping consistency. If the mixture is too dry, add a little milk.
Fold in all the remaining ingredients: currants, sultanas, cherries, mixed peel, ground almonds, and orange and lemon zest. Spoon the mixture into the prepared tin and spread it out evenly with the back of a spoon. Place the cake in the centre of the oven and bake for 1¾ hours or until the centre is firm and springy to the touch.
Allow the cake to cool before removing it from the tin. Finally, decorate with a “village”-inspired covering that is mostly edible — for example, marzipan figures, leaves, or cottages!