Sift icing sugar into a bowl and mix with caster sugar and almonds.
Combine beaten eggs, almond extract, and lemon juice with the dry ingredients into a paste.
Knead marzipan until smooth and let stand covered for 1 to 2 hours.
Simmer citrus juices, dried fruit, and cherries for 2 minutes and allow to cool.
Line a 20cm cake tin and mix flour with mixed spice in a bowl.
Preheat the oven to 170°C.
Cream butter and muscovado sugar until light and fluffy.
Slowly beat in eggs one at a time to prevent curdling.
Fold in flour mixture and cooled fruits, then spoon half into the tin.
Roll a portion of marzipan into a circle slightly larger than the cake tin.
Place the marzipan round over the cake mixture in the tin.
Cover with the remaining cake batter and smooth the surface.
Bake for 80 minutes until firm and golden-brown.
Cool the cake in the tin for 15 minutes before transferring to a rack.
Invert the cooled cake onto a tray for a flat decorating surface.
Heat apricot jam in a pan until warm.
Roll another marzipan portion into a circle the same size as the tin.
Brush the cake with jam, apply the marzipan circle, and score the top.
Roll the remaining marzipan into 11 small balls and fix them to the edge with jam.
Grill the top of the cake for 2 to 3 minutes until lightly toasted.
Wrap with a ribbon and slice to serve.