Put the figs, raisins, dates, and candied fruit in a bowl.
Add the grappa (or substitute rum or grape juice if you prefer something without alcohol).
Grate the zest of half a lemon and half an orange and add to the bowl.
Leave overnight or at least 2 hours to soak.
Finely chop the walnuts and put them in another large bowl and add the almond slivers and pine nuts. Set aside.
In a third large bowl, use an electric beater to mix the room temperature butter with the sugar. Add the eggs to the mixture and continue to mix.
Now add the baking powder and flour and mix until smooth.
Fold the nut mixture as well as the dried fruit mixture into the flour batter and mix carefully with a large spoon.
Coat a 24 cm (10 inch) round baking pan with butter and flour.
Pour the batter into the pan and smooth the top until level.
Decorate the top with the whole almonds and candied cherries as desired, making flowers or other fanciful designs.
Cook in a preheated oven at 340°F/170°C for 40-50 minutes or until golden brown. Check the cake half way through to make sure it isn’t getting too brown, you can cover the top with tinfoil if necessary.
Leave to cool on a rack.
Heat 1 tablespoon of water and 1 tablespoon of honey in a small saucepan over low heat. Once hot, use a pastry brush to apply the honey mixture to the top and sides of the cake to make it shiny. Leave to dry.