Combine raisins, currants, mixed peel, cherries, and orange rind. mix and coat with the 1/3 cup flour.
Cream butter and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder and ground almonds; fold into batter mixture. Mix in fruit. Spread in lined 20cm round cake tin.
Bake at 165 degrees C for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
Toast the whole almonds in 175 degrees C oven until lightly browned, about 5 minutes. Heat golden syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.