Preheat your oven to 150°C (300°F) and grease and line your cake tin with parchment paper.
Roll out one 225g portion of marzipan into an 8-inch circle and set aside.
In a large bowl, cream the butter and sugar together until pale and fluffy.
Gradually beat in the eggs, adding a tablespoon of flour if the mixture begins to curdle.
Fold in the remaining flour, spices, dried fruits, cherries, mixed peel, and citrus zests until well combined.
Spoon half of the cake batter into the prepared tin and smooth the top.
Place the circle of marzipan over the batter, then cover with the remaining cake mixture, smoothing the surface.
Bake for 90 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Once cool, brush the top with warm apricot jam, roll out the remaining marzipan to fit the top, and press it firmly onto the cake.
If desired, use a kitchen torch or the oven grill to lightly brown the top layer of marzipan.