01. In a large mixing bowl, cream together 1 cup (225g) softened unsalted butter and 1 cup (225g) light brown sugar until the mixture is light and fluffy. Gradually beat in 4 large eggs, one at a time, making sure each is well incorporated before adding the next. This ensures a smooth, airy batter that's crucial for the cake's texture.

02. Sift 2 cups (225g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons mixed spice into the creamed mixture. Folding these ingredients together gently incorporates air and ensures an even distribution without deflating the batter. Stir in the zest of 1 orange, 3 tablespoons marmalade, and 1/4 cup (60ml) whisky (or substitute with orange juice or milk) for added moisture and flavor.

03. Fold in 2 cups (300g) sultanas, 1 cup (150g) currants, 1/2 cup (75g) glacé cherries (halved), 1/2 cup (50g) mixed peel, and 1 cup (100g) ground almonds into the batter. This not only introduces a variety of textures and flavors but also distributes the fruits and nuts evenly throughout the cake, ensuring every slice is packed with ingredients.

04. Preheat the air fryer to 280°F (140°C). Line the air fryer basket with a round of baking paper, then pour in the cake mixture, smoothing the top. Decorate with 1/4 cup (50g) blanched almonds arranged in circles. Bake at 280°F (140°C) for 80 minutes. Cover with foil to prevent the top from over-browning and bake for another 20 minutes. Finally, increase the temperature to 320°F (160°C) and bake for 20 more minutes, or until the cake is done. This low-and-slow approach allows the cake to cook through evenly while maintaining moisture.