Put all your dried fruit into a bowl with the rind and juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
Grease a round 20cm (8 inch) cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin.
Preheat the oven to 150 C.
Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and chpped nuts. Spoon the mixture into the the prepared tin. Bake for 3 hours in the preheated oven.
Cool in the tin. When room temperature, remove cake from tin and wrap in greaseproof paper and foil for 2-3 weeks (or whenever you need it, but best if at least 1 week).
To ice: Warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing. Decorate as wished.