• Before making the cake you will need to soak your fruit for between 1-3 days. Add the dried fruit and peel, brandy, and the zest and juice of two oranges to a large bowl. Stir well and cover. Leave in a cool place, stirring occasionally, for up to three days before making the cake.
• Preheat the oven to 150'C / 130'C Fan / Gas Mark 2. Grease and line a 20cm/8-inch round baking tin (you will want a fairly deep tin) with a double layer of baking paper. Line the outside of the tin with another double layer of baking paper and secure with string (see blog post above for step-by-step instructions).
• Add the butter, sugar and treacle to a large mixing bowl and beat with an electric whisk until combined. Add the eggs and beat again (don't worry if the mixture splits, this will be rectified when you add the dry ingredients).
• Sift in the flour and add the mixed spice, cinnamon and nutmeg. Add the ground almonds and flaked almonds and mix with a wooden spoon until the mixture is fully combined.
• Pour in the soaked fruit and stir well until it is evenly distributed in the cake batter. Pour the mixture into the lined baking tin and smooth out the top. Place in the centre of the oven and bake for 2 hours 30 minutes. Check the cake after an hour-or-so, if the top is a lovely dark golden colour, you can cover lightly with foil to avoid the cake catching. It's ready when a skewer placed in the centre comes out clean.
• Place the cake on a cooling rack and while it's still in the tin, prick all over with a thin cocktail stick. Pour 2 tbsp brandy over the cake and allow it to cool completely, still in the tin.

To store:

• Remove the cooled cake from the tin but do NOT peel off the lining paper from the cake, as this will help it to stay moist. Wrap tightly in baking paper and a layer of foil, and then store in a cool, dark place for up to two months before decorating.
• Every two weeks, 'feed' the cake by unwrapping it, pouring 2 tbsp of brandy over the top and then re-wrapping it before storing again. Make sure you do not feed the cake at least 7 days before decorating however you choose.

To decorate the cake:

• Remove all the baking paper from the cake and brush all over with warm apricot jam. Roll the marzipan over the cake, smoothing the surface. Trim to fit.
• Next, roll the fondant icing over the cake and smooth out. Decorate with extra fondant stars, edible glitter or Christmas cake toppers of your choosing.