Preheat oven to 135 degrees C. Line the bottom and sides of two greased loaf tins. Grease the paper.
In a large bowl stir together cherries, pineapple, raisins, mixed peel, 1 cup almonds and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl cream the butter and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans, filling each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours until toothpick comes out clean. Cover with foil if top gets too dark while baking.