Preheat the oven to 170°C and line a 25cm round cake tin with non-stick paper.
Boil the syrup, treacle, honey, sugar, cream, and spices in a saucepan.
Pour into a bowl, stir in butter until melted, then add orange and lemon extracts.
Beat in eggs, stir in fruit, and then fold in the mixed flour and soda.
Bake for 2 to 2.5 hours or until a skewer comes out clean.
Cool in the tin, remove, and spoon with brandy before wrapping for 3-4 days.
Combine ground pecans and icing sugar in a bowl.
Whisk sugar, yolks, glucose, honey, glycerine, cinnamon, and vanilla over low heat until hot.
Stir the hot mixture into the pecans to form a paste and cool.
Roll the marzipan into a 1cm thick disc slightly wider than the cake.
Brush cake with jam and press it upside down onto the marzipan.
Trim excess marzipan, smooth the sides, and let dry for 4-5 days.
Melt butter and mix with icing sugar, cream, and brandy until smooth.
Spread icing onto the cake to create peaks and let set before dusting with sugar.