Step by step method

1. Combine fruit in a large bowl with rum or orange juice. Stand overnight.
2. Beat Stork Bake until soft, then add sugar and beat until just combined.
3. Add eggs, one at a time, beating well after each addition.
4. Add fruit mixture to creamed mixture and mix well. Stir in sifted dry ingredients.
5. Spread mixture evenly into a deep 23cm round cake tin that has been greased and lined.
6. Bake at 160°C for 3 - 3.5 hours.
7. Once cool you can wrap in cling wrap and keep the cake until you are ready to ice.
8. You can sprinkle with extra brandy if you want as this adds flavor and helps preserve the cake.
9. Warm a little apricot jam and brush the cake.
10. Roll out the marzipan.
11. Using the rolling pin roll up the marzipan and then carefully lift and unroll over the cake.
12. Carefully ease the marzipan over the cake.
13. Cut off any excess around the base.
14. Roll out the plastic icing and cover the marzipan in the same way as before but using the plastic icing.
15. Decorate with ribbon and Christmas decorations.