Preheat the oven to 150°C and grease/line a 20cm cake tin.
Quarter, rinse, and thoroughly dry the glacé cherries.
Beat cherries, butter, sugar, eggs, flour, fruit, peel, zest, and spice until mixed.
Pour half the batter into the tin and top with a 20cm marzipan circle.
Spoon remaining batter on top and level the surface.
Bake for 2.5 hours at 150°C, covering with foil if browning too fast.
Cool in the tin for 10 minutes before transferring to a wire rack.
Brush the cooled cake with jam and apply a marzipan circle to the top.
Crimp edges, mark a criss-cross pattern, and form 11 marzipan balls.
Arrange balls on the cake and brush with beaten egg.
Toast the top briefly under a hot grill until lightly browned.