Summer Fruit Cake

Directions

1. 1
   Day before serving:
2. 2
   In blender at low speed, finely grind almonds; set aside.
3. 3
   In small bowl with beater at high speed, blend cream cheese and 5 tablespoons milk until smooth and fluffy. Beat in 1/2 cup ground almonds and sugar.
4. 4
   With wooden spoon, stir in grapes, pecans and almonds.
5. 5
   In small bowl with fork, mix together bread crumbs, remaining ground almonds and lemon peel. Add 1 tablespoon milk and toss with two forks until mixture begins to stick together.
6. 6
   Line bottom and sides of 8 x 5-inch pan with waxed paper.
7. 7
   Press 1/2 crumb mixture into bottom.
8. 8
   Spread 1/3 cheese mixture over crumbs and arrange 3/4 of fruit on top. Gently press fruit halfway into mixture.
9. 9
   Add about 1 1/3 cups of cheese and press remaining fruit into it.
10. 10
    Smooth rest of cheese over fruit and sprinkle remaining crumbs evenly over top.
11. 11
    Fold waxed paper extensions over cake; press down firmly.
12. 12
    Refrigerate overnight.