Preheat your oven to 325°F (163°C) and prepare a 9-inch cake pan by greasing and flouring it or lining with parchment paper.

Cream together 1 cup of softened butter and 1 cup of granulated sugar in a large mixing bowl until light and fluffy, about 4 to 5 minutes.

Add in 4 large eggs one at a time, mixing well after each addition. Pour in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract, and mix until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this mixture to the wet ingredients alternating with ½ cup of milk. Stir gently until just combined.

Fold in the dried fruits, ½ cup of candied ginger, ½ cup of chopped almonds, and any optional white chocolate chips using a spatula.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 60 to 70 minutes or until a toothpick comes out clean.

If the top of the cake is browning too quickly, tent it loosely with aluminum foil.

Once baked, cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.