In a small saucepan over a low flame, heat the heavy cream, whole cloves, star anise and cinnamon stick together until the cream just comes to a boil.

Remove from heat, cover with plastic wrap. Make sure the wrap touches the top of the liquid. This will prevent a crust from forming on top. Set aside.

Let the spiced cream mixture stand overnight. You want the spices to fully infuse their flavor into the cream.

The next day, strain the heavy cream to remove the spices and stir in the 2 tablespoons of Amaretto or almond liqueur. Set aside.

Preheat oven to 350F.

Grease and flour an extra large Savarin ring mold.

In a separate bowl, whisk together the flour, baking powder, ground cardamom, ground cinnamon and the cup of chopped raw almonds. Set aside.

In a stand mixer or use a hand mixer to cream together the butter with the brown sugar and vanilla sugar or teaspoon of pure vanilla extract and the pure almond extract.

Add the eggs one after the other, making sure each one is fully incorporated into the batter before you add the next.

Mix in the fresh orange zest.

Add 1/3 of the flour, spice and almond mixture to the batter and mix in thoroughly.

Mix in the apricot pieces, dried red currants or raisins and candied red and green cherries.

Add the rest of the flour, spice and almond mixture in three portions alternatively with the spiced cream, starting and ending with the dry ingredients.

Use a rubber spatula to scrape the batter into the greased and floured baking pan. Arrange the blanched almonds on top of the batter in any design you like.

Bake for 45 -50 minutes until the fruitcake turns golden brown on top or until a knife inserted into the center comes out clean.

Remove from oven. Let cool in the pan for 15 minutes. Preferably outside or somewhere cool.

Separate the Almond Fruitcake from the pan and transfer to a wire rack. Let the cake cool completely.

Transfer to a serving platter, slice and serve.