Combine first 5 ingredients; stir well. Cover mixture; let stand overnight.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift flour and spices together; gradually add to creamed mixture, mixing well. Stir in almond- fruit mixture.
Spoon batter into a greased and waxed paper-lined 9-inch springform pan. Press bean and pea just below surface of batter.
Bake at 300° for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.