1 The day before you make the cake, soak the dried fruit in alcohol.
2 Chop the dried apricots and dried dates. Put into a deep container with the washed and dried raisins and add 300 ml whisky. Cover with foil and leave to stand overnight.
3 Preheat the oven to 180°C.
4 Next day, drain the soaked fruit in a sieve, drain well but retain the alcohol that has not been absorbed.
5 Chop the glace cherries. Finely chop the candied peel or puree roughly with a little flour or cornflour. Cream the butter. Add the sugar and continue mixing until light and fluffy. Beat in the eggs one at a time. Mix in the black treacle. Mix the flour with the baking powder, cinnamon and a pinch of salt. Then gradually sieve over the creamed mixture and stir in. Add the grated lemon zest.
6 Fold the chopped dried fruit, raisins, cherries, candied peel and almonds into the mixture in several stages. Butter a loaf tin and dust generously with flour. Turn the mixture into the tin and smooth the top.
7 Bake in the preheated oven (middle shelf) for 60–70 minutes. Test to see if it is done by inserting a wooden cocktail stick. Take out of the oven, leave to cool slightly, then carefully turn out of the tin. Prick the still warm cake a couple of times with a knitting needle or a wooden cocktail stick and pour some of the remaining soaking alcohol over it. Leave to cool on a cake rack.
8 Knead the marzipan paste with a little icing sugar, roll out and use to cover the cake. Then knead the fondant icing, roll out and place over the marzipan.
9 Halve the cake lengthwise, cut into pieces and gift wrap in plastic film.