• For the overnight soak option, combine the fruit (Currants, Sultanas, Raisins, Glacé cherries, Dried Apricots) in a large bowl. Add the brandy, and stir to mix well. Cover and leave over night.
• For the quick option, add the fruit to a saucepan with about 50ml water and the orange zest . Bring to the boil then simmer for 10 minutes. Set aside.
• Preheat the oven to 140℃/120℃fan/Gas 1/280℉
• Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the mixed fruit and any liquid.
• Grease and fully line the brownie tin. Spoon the mixture into the tin and level the surface. Bake in the oven for 40 minutes or until the knife inserted comes out clean. Leave to cool in the tin.

Topping

• Roll out the marzipan until you have a thickness of about 3mm. Set aside.
• Spread out the marmalade or apple jelly on top of the cake. Carefully lift the marzipan and place on top of the cake. Press down lightly until you can see the edges. Cut the excess off with a sharp knife.
• Roll out the icing the same thickness as the marzipan and place on top pressing down lightly until you see the edges coming through. Cut off the excess. Decorate with decorations or leftover marzipan or fondant and cut into 12 slices.