Start by preheating your oven to 325°F (160°C). Grease a 9-inch round cake pan and line both the bottom and sides with two layers of parchment paper for extra protection.

Rinse the maraschino cherries in a sieve under cold running water, then let them drain well. Pat them dry with a paper towel along with the pineapple. Once dry, combine the cherries, pineapple, dried apricots, chopped almonds, lemon zest, and golden raisins in a large bowl. Gently stir the mixture to combine.

In a separate bowl, add the remaining cake ingredients and beat them together for about 1 minute until smooth. Carefully fold in the fruit and nut mixture until just combined.

Transfer the batter into the prepared cake pan and smooth the top with a spatula. For decoration, arrange whole almonds, halved maraschino cherries, and chunks of candied pineapple on top. Bake the cake for about 2¼ hours, or until it turns golden brown. To check for doneness, insert a skewer into the center—if it comes out clean, the cake is done. After an hour of baking, loosely cover the cake with foil to prevent it from browning too much on top. Let the cake cool in the pan for about 30 minutes before removing it, peeling off the parchment paper, and letting it cool completely on a wire rack.

To finish, mix some confectioners' sugar with a small amount of water and drizzle the glaze over the cooled cake for a sweet, finishing touch.