Pre-heat your oven to gas mark 3 and weigh out all of your ingredients.

Cream together the butter and sugar, then add the eggs beating well.

Fold in the flour followed by the fruits, mixed peel, nuts and spices.

Once the ingredients are well combined, roll out your marzipan to roughly 2-3mm thin. Cut out a piece of marzipan the same size as the base of your cake tin.

Roll the marzipan back into a ball and repeat.

Place the remaining marzipan to one side to make into 11 equal sized balls later.

Then leave the extra for making your 11 balls.

Place a circle of greaseproof in the bottom of the cake tin and grease the sides.

Pour in half of the mixture then place one of the marzipan circles on top.

Spoon over the rest of the mix and level it with a spatula.

Bake in the oven for 1 hour and 45 mins or until golden.

When cooked leave in the cake tin to cool before turning it out onto your cake plate.

Brush the top of the cake with athe jam and lay the marzipan over the top.

Roll the 11 balls and using a little extra jam stick to the top of the cake.

Finally either using a blow torch or by placing the cake under a grill, toast the marzipan until it is golden brown.