Preheat the oven to 150°C (130°C Fan, Gas 2). Grease and line the base and sides of a 900g (2lb) loaf tin.

Using a hand held electric whisk or freestanding mixer, beat together the butter, sugar, cinnamon and Almond Extract until pale and creamy.  

Gradually beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle.  Stir in the remaining flour, Baking Powder and ground almonds until combined. 

Add the cherries and dried fruits and stir until mixed.

Transfer the mixture to the prepared loaf tin and level the surface. Bake for about 1 ¼-1 ½  hours, until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean.

5 minutes before the cake is baked, place the marmalade and 1tsp water in a saucepan. Heat over a medium heat for 5 minutes until the marmalade is bubbling. 

Take off the heat and use immediately, once the cake is baked remove from the oven and pour over the glaze. 

Leave the cake to cool in the tin.