Cream butter and sugar; add eggs, brandy, rose water and orange extract and beat until fluffy. Sift flour, all spice and salt. Stir in ground almonds and stir flour mixture into creamed mixture. Stir in whole almonds, fruits and peels. Grease a 19-inch springform (tube-type) pan and place on baking sheet. Pour batter into pan and bake at 300 degrees for 2 to 2 1/2 hours. Cool in pan on rack. Remove sides from pan and cool cake on rack. Frost with almond paste as follows. Place of an 8-oz. Can of almond paste in layers of waxed paper and roll to 1/8- inch thick. Press pieces against side of half the cake, repeat with second half of can. Roll another 8-oz. Can of almond paste to a 10-inch circle, 1/8-inch thick, cut center away and place circle on top of cake. Pat sides and top together. Finally, frost with Royal Icing. Make icing by combining 2 egg whites at room temperature, a pound package of powdered sugar, 1/2 tsp. Cream of tartar and 1 tsp. Vanilla in a small mixer bowl. Beat until very stiff.Frost cake immediately because frosting gets very hard. Wrap cake well in tightly covered wrapping or in container.