Last-minute Christmas cake

Method

1. Soak the sultanas and raisins overnight in 150ml (5fl oz) of the brandy. Drain the fruit (reserving the brandy) and preheat the oven to 150ºC (300ºF, gas mark 2). Butter and line with greaseproof paper the sides and base of a 23cm (9in) round cake tin.
2. Cream the butter and sugar together, then gradually beat in the eggs. Fold in the flour and spices, then the reserved brandy. Add the dried fruit, peel, cherries, nuts, lemon zest and juice, and fold together. Transfer to the tin and level the surface with a spoon.
3. Cover the top with a circle of greaseproof paper and bake for 2½ to 3 hours, or until a knife inserted into the centre comes out clean. Leave in the tin to cool, then turn out on to a wire rack and pour over half of the remaining brandy. Leave for a few mins, then pour over the rest of the brandy, wrap in cling film and store in a cool, dry place, ready to be iced for Christmas.
4. For the topping, brush the cake with apricot jam. Knead the marzipan until soft, then roll out on to a surface lightly dusted with icing sugar to a round a little bigger than the top and sides of the cake. Lift the marzipan over the cake and smooth the top and sides. Rub in circular movements to give a clean finish. Use a sharp knife to trim the excess marzipan from the base, then mould the trimmings to make a mound for the top of the cake. Secure it with a little of the apricot jam, then leave to dry for half a day.
5. Make up the royal icing with glycerin and water, according to the packet instructions. Using a palette knife, spread the icing in a thick layer over the entire cake. Make peaks, using the back of a teaspoon, so that the icing looks like snow. Leave to dry. Top with a few jelly lollipops before serving.