Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a 30cm/12in round cake tin with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix half of the flour and the almonds with the fruit and peel. Stir the other half of the flour into the cake mixture. Stir in the fruit with the lemon juice and zest, and mix well.
Pour into the tin, smooth the top and bake for 2 hours. Allow to cool in the tin. Poke holes in the cake with a skewer, and pour the whisky over.