Generously grease a 10 inch (25 cm) tube pan. Sprinkle sides with 2 tbsp (30 mL) chopped almonds. Combine flour, baking powder, salt, nutmeg and cloves; stir well and set aside. Cream together butter and sugar; mixing well. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredient mixture; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple. Pour batter into prepared pan. Arrange whole almonds on top. Bake in a 150° C (300° F) oven for 1 hour and 15 minutes or until baked.
To make glaze, in a small saucepan, combine corn syrup and water. Simmer over medium heat for 1 minute. Brush top of hot cake with glaze. Cool in pan for 15 minutes. Remove from pan and cool completely on rack.
Tip: Once the fruit cake is completely cooled, wrap it in double thickness of aluminum foil and keep in a cool, dry place or the refrigerator for up to 1 month.