600g mixed dried fruit ( you can use discount brands or splash out and use dried cherries, cranberries, apricots etc) soaked in 250ml ginger beer
175g butter at room temperature
175g light muscovado sugar
3 eggs
175g plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
zest and juice of 1 clementine
splash brandy

Soak the fruit in the ginger beer overnight and drain off the beer ( keep in fridge and bring to boil with 100ml of cream and stir in 200g chopped chocolate for a quick spicy chocolate sauce).
Set oven to 150oc.
Beat the sugar and butter until pale. Add the eggs one at a time and then fold in the flour and spices. Mix in the clementine juice and zest.
Grease and line the bottom of a 8inch cake tin with parchment paper. Pour in the cake mix and level off.
Tie a band of parchment paper on the outside of the tin to ensure even cooking.
Bake for about 3 hours or until an inserted skewer comes out clean.
Cool the cake on a wire rack. Turn upside down, skewer the cake and pour over a splash of brandy.

To ice the cake - brush the top with melted apricot jam. Roll marzipan and place on top.
Rub with vodka ( to help adhere the icing).
Roll out icing and place on top.