Cream the butter and sugar in a bowl.
When it is white and creamy
Slowly add the four eggs (one at a time)
Add a spoonful of flour with each egg, beating well all the time.
Stir in the nuts and fruits.
Add the rest of the flour, (sifted with the baking powder)
Add the whisky.
Make sure the mixture is stirred well, right to the foot of the bowl.
If it is too stiff, add a little milk.
Place mixture in an 8-inch greased and lined cake tin.
Flatten the top with hands that are slightly wet.
Cover with foil or greaseproof paper
Bake at 325°F (170°C) or gas mark 3 for two hours.
Halfway through, take off the foil
Arrange the split almonds in concentric circles on the top of the cake.
Check the cake with a skewer towards the end of cooking.
If it is still wet in the middle, put it back for more cooking!
5/10 minutes before cooking is finished
Brush the top with the sweetened milk to create a dry glaze.
Keep in the tin for 15 minutes before turning out on a wired cooling tray.