Summer Fruit Cake

In blender at low speed, finely grind almonds; set aside.

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.

With wooden spoon, stir in grapes, pecans and almonds.

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.

Line bottom and sides of 8 x 5-inch pan with waxed paper.

Press 1/2 crumb mixture into bottom.

Spread 1/3 cheese mixture over crumbs and arrange 3/4 of fruit on top. Gently press fruit halfway into mixture.

Add about 1 1/3 cups of cheese and press remaining fruit into it.

Smooth rest of cheese over fruit and sprinkle remaining crumbs evenly over top.

Fold waxed paper extensions over cake; press down firmly.

Refrigerate overnight.