Mix the currants, sultanas, raisins, mixed peel and glacé cherries together and pour the rum over top. Cover and set aside for a few hours or overnight.

Preheat the oven to 325°F (165°C or 150°C for fan ovens).

Grease an 8 to 10 inch (20 to 24 cm) in diameter, at least 2½ inches (6 to 7 cm) deep) cake pan with butter and line with baking parchment.

Mix the soaked dried fruit with the chopped and ground almonds. Set aside.

Sift the flour, cocoa, salt, baking powder and mixed spice together.

In a separate bowl, cream the butter and brown sugar. Add the lemon rind.

Add the eggs, one at a time, with a tablespoon of the flour mixture for each, beating after each addition.

Fold in the remaining flour mixture, the coffee essence (if using) and then the dried fruit and nuts.

Turn the mixture into the prepared cake pan and smooth over the surface, making a slight hollow in the centre with a soup spoon.

Bake at 325ºF (160ºC or 150ºC for a fan oven) for 45 minutes, and then reduce the temperature to 300ºF (150ºC or 140ºC for a fan oven) for a further 40 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.

Cool the cake in the pan for at least an hour and then carefully remove it to cool on a wire rack.

After the cake is completely cool you can wrap it in foil or store it in a sealed cake tin.

A day or so before serving, cover the cake with marzipan and royal icing or fondant.

To make the marzipan from scratch, mix the ground almonds, sugar and icing sugar together. Rub or cut the butter into this mixture until it looks like coarse breadcrumbs.

Mix the egg yolks and lemon juice and add them to this mixture. Work the paste to a stiff but pliable consistency.

Divide the almond paste in half. Roll the first half into a circle that will cover the top of the cake.

Brush the top and sides of the cake with the sieved apricot jam, and apply the circle to the top of the cake, pressing firmly.

Press the flattened roll along the sides of the cake, sealing the joins between the top and sides with your fingers.

Leave the cake in a cool airy place for several hours so the almond paste can dry out a bit.

To make the royal icing, beat the egg whites lightly. Add the lemon juice and glycerine.

Beat in enough icing sugar to make a thick coating consistency. Pour the icing bit by bit over the top of the cake, spreading it with a knife.