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1
Preheat oven to 300F.
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2
Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper.
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3
Sift flour, baking powder, salt, and spice into medium bowl.
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4
Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy.
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5
Beat in eggs 1 at a time.
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6
Stir in dry ingredients, then all dried fruits and candied peel.
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7
Transfer batter to prepared pan.
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8
Bake cake 1 hour.
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9
Remove cake from oven.
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10
Brush top with 2 tablespoons marmalade.
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11
Arrange almonds around edge, pressing lightly to adhere.
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12
Bake cake until tester inserted into center comes out clean, about 20 minutes longer.
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13
Cool cake completely in pan on rack.
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14
(Can be made 3 days ahead.
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15
Cover; store at room temperature.)
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16
Turn cake out of pan; peel off parchment.
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17
Place upright on plate.
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18
Combine marmalade and whisky in medium saucepan.
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19
Cut all peel and white pith from oranges.
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20
Working over bowl to catch juices, cut between membranes, releasing orange segments.
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21
Add 2 tablespoons orange juice from bowl to saucepan.
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22
Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes.
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23
Transfer sauce to serving bowl.
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24
Serve cake with warm sauce, orange segments, and whipped cream.
