Pre-heat the oven to 160°C.
Cream together the butter and sugar in a large mixing bowl until pale and fluffy. Add the beaten eggs to the mixture a little at a time, whisking really well between additions.
Fold in the flour and baking powder until you have a smooth, soft batter. Fold in the ground almonds, then the raisins, sultanas and glacé cherries until combined thoroughly. Grease and line the inside of a 6 cup straight-sided muffin tin. Smooth the tops then transfer to the oven.
Bake for 70-90 minutes until a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow to cool in the tins before turning out onto a wire rack. When ready to decorate, whip the cream with the icing sugar until soft peaks form.
Spread the tops of the cakes with a thin, even layer of the cream, then decorate with the julienned orange zest before serving.