The dried fruit should be soaked in brandy for at least 24 hours before baking.

This step enhances the flavour and prevents the cake from drying out.

Preheat the oven to 140°C (275°F, Gas Mark 1).

Grease and line an 8-inch (20cm) round cake tin with double parchment paper to prevent burning.

In a mixing bowl, cream the butter and sugar until the mixture is light and fluffy.

Gradually add the eggs, one at a time, mixing well after each addition.

Sift the flour, spices, and ground almonds, then fold them into the mixture.

Stir in the soaked fruit mixture and lemon zest, ensuring even distribution.

Spoon the cake mixture into the prepared tin, spreading it evenly.

Bake for 4–4.5 hours, checking after 4 hours. The cake is done when a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin before transferring it to a wire rack.

Maturing the cake is an essential part of the process, as it allows the flavours to develop and the texture to improve.

Once the cake has cooled, poke several small holes in the top using a skewer.

Spoon 1–2 tablespoons of brandy over the cake.

Wrap it in parchment paper and foil, then store it in an airtight container.

Repeat the process once a week until the cake is ready to be decorated.

Brush the cake with warmed apricot jam to help the marzipan stick.

Roll out ready-made marzipan and carefully place it over the cake, smoothing it evenly.

Leave it to dry for 24 hours before adding icing.

Royal icing provides a traditional snowy effect, while fondant icing offers a smoother, more polished look.

Decorate with festive Christmas ornaments, edible glitter, or hand-piped details.