In a large bowl, use an electric hand-mixer to cream together the butter and granulated sugar until light and fluffy.
Add eggs to the bowl one at a time, beating well after each addition, until completely combined.
In a medium bowl, whisk together the flour, salt, and baking powder.
Alternately add the flour mixture and the milk to the large bowl, beating well after each addition.
Stir orange zest, lemon zest, and vanilla extract into the cake batter using a wooden spoon or spatula. The batter may look a little curdled at this point, and that's okay.
Use a spatula to fold in both types of raisins and the chopped almonds.
Pour cake batter into prepared cake tin and use a spatula to smooth out the top. Decorate the top of the cake with the remaining 1/4 cup sliced almonds, creating a pattern of your choosing. (You may not need to use all the almonds.)
Bake Dundee Cake at 325F for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. **If at any point the cake gets too brown on top, tent cake with foil and finish baking with foil cover.**
Remove Dundee Cake from oven and place on a wire cooling rack. Let cool 10 minutes.
Invert Dundee Cake onto a wire cooling rack and carefully remove from pan. Let cake cool thoroughly before serving.