Preheat the oven to 170°C (325°F) or 150°C (300°F) for fan ovens.
Measure the cherries and the mixed dried fruit into a bowl and pour the brandy over top. Stir just to coat the fruit with the liquor. Set aside.
Grease the bottom and sides of an 8 inch (20 cm) non-stick round springform cake tin with butter. Line the bottom with a circle of greaseproof paper.
Measure the flour, ground almonds, baking powder, cinnamon, ginger and nutmeg into a bowl. Set aside.
Cream the butter and sugar together with an electric mixer or using a bowl and spoon.
Add the lemon zest to the butter and sugar mixture.
Add one of the eggs with two tablespoons of the flour to the butter and sugar mixture. Blend thoroughly and scrape down the bowl with a spatula.
Add the second egg with two tablespoons of the flour. Blend thoroughly and scrape down the bowl with a spatula.
Add the third egg with two tablespoons of the flour. Blend thoroughly and scrape down the bowl with a spatula.
Fold in the fruit and any remaining brandy with a wooden spoon.
Roll out 200 grams (about 7 ounces) of the marzipan into a 7 inch (18 cm) circle. I use a pre-measured parchment paper circle to cut round.
Spoon half the cake mixture into the baking pan, pushing it right out to the sides of the pan and smoothing the top with a knife or spatula.
Top with the circle of marzipan.
Carefully spoon the remaining cake mixture over the marzipan circle, using a knife or rubber spatula to carefully push it right out to the sides of the pan.
Smooth the top of the cake with a spatula or knife, and then use a kitchen spoon to make a small spoon-shaped dent with the back of the spoon, right in the middle of the cake.
Put the cake in the oven and bake for 30 minutes.
Reduce the heat to 150°C (300°F) or 130°C (275°F) for another 50 to 60 minutes.
The cake should have risen and be firm on top at this point. However, ovens vary, so check if the cake is cooked by inserting a skewer in the centre. If the skewer comes out clean the cake is done. If not, continue to cook the cake in 10 minute increments, checking after each to see if it is cooked by inserting the skewer in the centre.
When the cake is done, remove it from the oven and sit it on a wire rack to cool completely to room temperature.
When the cake is completely cool, carefully run a kitchen knife around the edge of the pan. Un-spring the springform circle and carefully remove it.
Using another wire rack, carefully turn the cake over and lift the bottom of the springform pan off the cake. If it does not lift straight off, you can use a kitchen knife to gently persuade it. Remove the circle of greaseproof paper.
The bottom of the cake will be flat, making it perfect for the marzipan topping. Store the cake in a sealed container until 24 hours before serving and then decorate it if desired.
To decorate the cake, roll out the remaining marzipan into a circle 8 inches (20 cm) in diameter. I like to use a pre-measured parchment paper circle to cut round.
Heat 2 to 3 tablespoons of apricot jam in a saucepan over low heat, just to melt it a little.
Brush the apricot jam over the top of the cake.
Top the cake with the circle of marzipan.
Roll the remaining marzipan into eleven small balls. You may not need all the marzipan.
Brush a tiny amount of apricot jam on the bottom of one of the marzipan balls and stick on the cake, near to the edge.
Repeat with the remaining marzipan balls, arranging them in a circle around the outside edge of the top of the cake.
Store the cake in an airtight container at room temperature and use within 5 to 7 days.