Preheat your oven to 325°F (160°C) and grease an 8-inch round cake pan thoroughly with butter or oil.

In a large mixing bowl, combine the softened salted butter and light muscovado sugar. Beat until creamy and light, about 3-5 minutes. Add the extra-large eggs one at a time, mixing well after each.

Gradually sift in the all-purpose flour, baking powder, and salt into the mixture, folding gently until just combined.

Fold in the high-quality mincemeat, currants, and chopped almonds until evenly distributed.

Pour the prepared batter into the cake pan and level with a spatula. Tap the pan on the countertop a few times to remove air bubbles.

Bake in the preheated oven for about 1¾ hours, checking doneness with a skewer.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Decorate by slicing the cake horizontally for marzipan layers, or cover the entire cake with almond paste.

Spread royal icing over the almond-covered cake for a beautiful finish.

Add decorative elements such as marzipan stars or star anise for an aromatic touch.