Pre-heat oven to 150 degrees celsius (fan-forced).
Line a large round cake tin with 3 layers of baking paper.
Beat butter until light and pale coloured.
Add a few spoonfuls of flour and combine.
Add sugar gradually while beating on low speed. Beat well once all sugar has been added.
Beat 3 eggs and add to mixture. Beat to combine.
Beat another 3 eggs and add to mixture. Beat to combine.
Beat 4 remaining eggs and add to mixture. Beat to combine.
Add fruit (keeping 4 halved glace cherries), spices, alcohol and essences and stir well to combine.
Add sifted flour gradually, stirring well to combine.
Pour mixture into the lined cake tin.
Decorate top with flower pattern, using the Jordan almonds as petals and the glace cherries you've set aside as the middle part of the flower.
Bake for 2 1/2 -3 hours.
Remove from oven and brush top of cake (avoiding almonds) with a little extra alcohol and essences.
Wrap in a clean tea towel and allow to cool.