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1. Preheat the oven to 275°. Using a pastry brush, coat the bottom and sides of a 9-by-3-inch spring form cake pan with 2 tablespoons of the softened butter.
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2. Sprinkle 2 tablespoons of the flour into the pan; tip it from side to side to spread the flour evenly, then invert the pan and rap it sharply on the bottom to remove excess flour.
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3. Combine the cherries, seedless and white raisins, currants, candied peel and angelica in a bowl, add ¼ cup of the flour, and toss the fruit about with a spoon to coat the pieces evenly. Set aside.
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4. In a large bowl, cream ¾ pound of softened butter and the sugar and 2 more tablespoons of the flour together by mashing and beating them against the sides of the bowl until they are light and fluffy.
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5. Beat in the eggs, one at a time, then slowly beat in the remaining flour, the allspice and the salt. Combine the nuts with the fruit mixture and add the mixture to the batter, about ½ cup at a time, beating well after each addition.
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6. Pour the batter into the prepared pan, spreading it out with a spatula. Bake in the middle of the oven for 2 hours, or until the top of the cake is light golden in color or a cake tester inserted in the center comes out clean.
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7. Cool the cake completely before removing it from the pan.
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