Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
Next day, preheat the oven to 150°C. Line the base and sides of a 23cm-25cm round spring-form cake pan with baking paper.
Beat the table spread and sugar together, until creamy. Add the eggs one at a time beating well after each addition. Sift the flour, spice and salt into a bowl then add alternately to the sugar mixture with the dried fruit and any liquid.
Spoon into the cake pan and smooth the top with a wet hand. Decorate the top with the blanched almonds.
Bake for about 2¼ hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.