Preheat the oven to 180C/350F degrees. Grease and line an 8 inch springform cake tin with parchment paper.
In a large bowl, whisk the butter until smooth and light.
Add the brown monkfruit and whisk until combined.
Whisk in the eggs, one at a time until the mixture is light and fluffy.
Add the almond flour, whey protein powder, salt, baking soda and baking powder and continue to whisk until smooth.
Add the vanilla extract, almond extract, orange zest, cinnamon, nutmeg, ground ginger and all spice. Whisk until combined. Taste test the batter and adjust to your own taste.
Stir in the chopped nuts, dried fruit and candied peel and ginger.
Spoon into the cake tin. Decorate with blanched almond slices and cranberries (optional).
Bake for 45-55 minutes until the cake is firm. If the edges start to brown and the middle is not yet cooked, cover the edges with silver foil.
Remove the cake from the oven and allow to cool for 10 minutes in the tin before removing.
Optional: Brush the top of the cake with melted butter for a glossy look.