Start by preheating your oven to 325°F (160°C). Line a 9-inch cake tin with parchment paper and lightly grease the sides to prevent sticking.

In a large mixing bowl, combine the softened butter and muscovado sugar. Whisk or beat them together until the mixture turns fluffy and pale. This will form the base for the cake’s soft texture.

Crack the eggs into the bowl, one at a time, beating well after each addition. This helps maintain a smooth and creamy batter. Don’t rush this step—patience here makes all the difference!

In a separate bowl, sift together the flour, baking powder, ground ginger, and salt. Stir well to combine the spices and ensure there are no lumps.

Begin adding the dry mixture to the butter mixture in small batches, alternating with the buttermilk. Gently fold in each addition until everything is just combined. This keeps the batter light and airy.

Lightly coat the golden raisins and currants with a tablespoon of flour to stop them from sinking. Gently fold them into the batter, making sure the fruit is evenly spread throughout.

Pour the batter into the prepared tin, smoothing the top with a spatula. Sprinkle the sliced almonds generously over the surface for a delightful crunch.

Bake in the preheated oven for 75–85 minutes. Check if it’s done by inserting a skewer into the center; if it comes out clean, the cake is ready. If needed, tent the top with foil midway through to avoid over-browning.

Let the cake cool in the tin for about 15 minutes, then carefully turn it out onto a wire rack. Allow it to cool completely before slicing. Serve with tea or coffee, and enjoy the deliciousness!