Combine raisins, currants, cherries, mixed fruit, and ground almonds; set aside.
Cream butter in a large mixing bowl; gradually add sugar and lemon rind, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour and baking powder; add to creamed mixture, mixing well. Stir in sherry and fruit mixture; mix well.
Spoon batter into a waxed paper-lined and greased 10-inch tube pan. Arrange blanched almonds on top of batter. Bake at 325° for 1 hour. Cover pan with foil, and bake an additional hour or until a wooden pick inserted in center comes out clean. Let cool 20 minutes in pan. Remove cake from pan; place on wire rack and cool completely.