Combine all dried fruits with the cognac, stir, cover with plastic wrap and let soak for 4 hours at least.
Grease then line the mold with parchment paper.
In a bowl, blend the butter and sugar using a hand mixer to get a creamy mix. One by one add and mix the eggs. Add the sifted flour and cinnamon using a steel spoon. Do not mix too much.
Place the mix in the mold, flatten the surface and top with almonds. Bake for 3 hours at 150°C (300°F). An optional and final step, flavor the cake with ¼ cup cognac.
