350g/12oz dried apricots, snipped into small pieces
2 unwaxed lemons, finely grated zest only
200g tin pineapple pieces in natural juice, roughly chopped and dried well on kitchen paper
4 tbsp apricot jam, warmed
100g/3½oz chopped almonds
250g/9oz caster sugar
1kg/2lb 4oz gold fondant icing
350g/12oz glacé cherries, washed, dried and quartered
75²µ/2½´Ç³ú ground almonds
100g/3½oz white fondant icing
75²µ/2½´Ç³ú icing sugar, sieved
500g/1lb 2oz golden marzipan
250g/9oz self-raising flour
350g/12oz sultanas
250g/9oz butter, softened
5 large free-range eggs