Preheat the oven to 170°C and line an 18cm and a 25cm round cake tin with non-stick paper.
Boil the syrup, treacle, honey, sugar, cream, and spices in a saucepan for the 18cm cake.
Stir in butter until melted, then add orange and lemon extracts.
Beat in eggs, stir in fruit, and fold in flour mixed with bicarbonate of soda.
Bake the smaller cake for 1.5 to 2 hours until a skewer comes out clean, then cool.
Repeat the process for the 25cm cake and bake for 2 to 2.5 hours.
Pour brandy over the cold cakes and wrap for 3 to 4 days before icing.
Sieve boiled apricot jam thinned with water to create a glaze.
Roll marzipan to 1cm thickness and fix to the top of the jam-brushed cakes.
Trim excess marzipan and cover the sides of the cakes with strips of marzipan.
Smooth the marzipan and allow to dry in a cool place for 4 to 5 days.
Roll fondant icing to just under 1cm thickness and drape over water-brushed marzipan.
Smooth the icing to remove bubbles and let set for 2 to 3 days.
Place the 25cm cake on the drum and insert four dowelling rods to support the weight.
Assemble by placing the spacer and the 18cm cake on top of the supported base.