1
Transfer the raisins and apricots to a bowl and pour over the zest and juice of the citrus. Let them soak for 2 hours, or better – overnight. Preheat the oven to 160 °C/140 °C fan/gas 3. Grease a 900 g loaf pan and line the bottom and sides with parchment, leaving about 2 cm of overhang. Add the butter, sugar, eggs, flour, baking powder, ground almonds and spice mix to a large bowl with a pinch of salt and whisk with a whisk until smooth, glossy and creamy, about 1 minute.
2
Add the soaked fruit together with its juice to the batter, along with the cherries and candied zest. Gently fold with a spatula until the fruit is evenly distributed. Transfer to the pan and smooth the surface. Bake on the middle rack for 1 hour 30 minutes, checking after 1 hour 15 minutes – if the top is too dark, cover with foil.
3
The cake is done when a skewer inserted in the centre comes out clean. If wet crumbs remain, return the cake to the oven for another 5 minutes and check again. When ready, place the pan on a wire rack and let it cool completely. Remove the cake from the pan and either decorate immediately or wrap well for storage. The cake keeps in an airtight container for up to two weeks or in the freezer for up to six months.
4
For decoration, gently heat the apricot jam in a saucepan over low heat until softened and brush it over the cake. Roll out the marzipan on a surface dusted lightly with powdered sugar until it is large enough to cover the top of the cake (use a measuring form). Press the marzipan onto the top of the cake. Repeat the process with ready‑made white fondant, pressing it onto the marzipan. Trim the edges of the fondant and marzipan to form a neat rectangle. If desired, use miniature cutter shapes to cut figures from the fondant, being careful not to cut through the marzipan. Trim the edges and let set for 24 hours before slicing.

Source: bbcgoodfood.com

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