Boil mixed fruit, dripping, sugar, and water in a pan then cool overnight.
Preheat the oven to 180°C.
Grease and line a small loaf tin.
Sift flour, baking powder, bicarbonate of soda, and spices into a bowl.
Mix the cooled fruit mixture into the dry ingredients.
Beat in eggs one by one until well combined.
Bake the mixture in the tin for 1 to 1.25 hours at 180°C.
Cool in the tin for 30 minutes then transfer to a wire rack.
Purée orange flesh and pass through a sieve into a pan.
Thinly slice the orange peel after removing the pith.
Boil juice, lemon juice, water, and peel then simmer until reduced by half.
Dissolve sugar into the liquid and boil for 10 minutes.
Cook until the mixture reaches a jelly-like consistency on a chilled plate.
Cool slightly and pour into sterilized jars.
Serve cake slices spread with the orange marmalade.