In a small saucepan over medium-low heat, combine the mixed dried fruit, glace cherries, brandy, orange zest and juice and lemon zest and let come to a simmer. Remove from the heat, cover and set aside, stirring occasionally, until cooled to room temperature and the liquid has been absorbed. (This will take about 1 hour.)

Preheat the oven to 325°F (160°C) and butter and line the bottom of an 8-inch (20 cm) springform pan with two layers of parchment. Set aside.

On a surface sprinkled with granulated sugar, roll out ½ the marzipan to ¼-inch thick and cut out an 8-inch (20 cm) circle. Repeat with the remaining ½ to yield another 8-inch (20 cm) circle. Set these and the remaining marzipan aside.

In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter and brown sugar together on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time. Scrape the bowl a few times to ensure even mixing.

In a medium bowl, combine the flour, almonds, mixed spice, baking powder and salt, then gradually add this to the butter mixture.

Fold in the cool dried fruit and any remaining liquid in the pot.

Pour half of the batter into the prepared springform pan, top with the circle of marzipan and then pour on the remaining batter.

Bake for 60-75 minutes, until a wooden skewer comes out clean. Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Brush the top of the cake with the apricot jam and place the marzipan circle on top of the cake. You can crimp the edges to create a ruffle pattern if you wish.

Divide the rest of the marzipan into 11 equal portions and roll each into a ball.

Brush the marzipan on the cake with egg wash, then place the balls evenly spaced around the edge of the circle. Brush the marzipan balls with more egg wash.

Turn the broiler on high, place the cake on a baking sheet and broil for 1 or 2 minutes until toasted, watching very carefully. Remove as soon as the marzipan starts to caramelize.

Let cool before slicing and enjoy with a cup of tea. Store in an airtight container at room temperature for up to 5 days. It also can be wrapped well and frozen for up to 4 weeks.