Weigh and measure out your sultanas, raisins, currents, glace cherries, citrus mixed peel and chopped mixed nuts into a large mixing bowl and pour in the brandy or orange juice give everything a good mixing and leave for a minimum of 2 hours preferably at least overnight, stirring every now and again.
Pre heat your oven to 180C / 350F / Gas mark 4. And lightly grease an 8 to 9 inch pan then line it with baking parchment.
Cream your butter and sugar together until it is light and fluffy and very well combined.
Add the eggs one at a time beating between each one.
Add in the ground almonds and flour and fold in gently.
Add in the fruit and any juice that may be left and fold it into the cake batter.
Pour the mixture into the tin and make a slight dip in the middle to help you get a flatter topped cake. Pop the cake into your pre heated oven.
Depending on the speed of your oven this cake will take anything between 1 hour and 40 minutes to 3 hours. Check the cake at the 1 hour 40 minute mark. In my oven this cake was ready bang on the 2 hour mark.
Once a skewer comes out of the centre of the cake clean take it out of the oven and allow it to sit in its tin for 20 minutes.
Once that time is up take your cake out of the tin and allow it to fully cool down on a wire rack.
Then decorate the cake as you wish, if you are using marzipan you need to prep your cake surface, by using a couple of tablespoons of seedless jam (jelly) gently warmed up and brushed across the surface so the marzipan can stick. Once you have rolled out the marzipan and placed it on your cake leave it a few hours before you add the icing layer.
As with the marzipan roll out your icing, and lightly dampen your marzipan with water to help the icing stick to it, then place it on your cake and gently press it down to help it stick. Now its time to go mad and decorate it as you please! Have fun...