Preheat oven to 300°F.

Brush bottom and sides of 9 x 3 springform pan with 2 tablespoons of butter.

Dust with 2 tablespoons of flour, tilting to coat and flipping and tapping to remove excess.

Combine cherries, raisins, currants, candied peel, and angelica in a bowl.

Add 1/2 cup flour and toss to coat evenly; set aside.

In a large bowl, cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.

Beat in eggs one at a time, then slowly beat in the remaining flour, allspice, and salt.

Combine nuts with the fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.

Pour batter into pan and spread evenly with a spatula.

Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.

Cool completely before removing from pan.