For the fruit cake
80g/2¾oz golden syrup
80g/2¾oz black treacle
50g/1¾oz honey
250g/9oz dark brown sugar
200ml/7fl oz double cream
15g/½oz (about 2 tbsp) mixed spice
250g/9oz unsalted butter
1 tsp orange extract
1 tsp lemon extract
6 medium free-range eggs
350g/12oz currants
350g/12oz raisins
350g/12oz chopped pitted prunes
350g/12oz glacé cherries or more dried fruit
500g/1lb 2oz strong white flour
½ tsp bicarbonate of soda
brandy, whisky or orange juice, for feeding the cake
2 tbsp apricot jam, boiled and sieved
For the pecan marzipan
200g/7oz finely ground pecans, or half walnuts and half pecans
100g/3½oz icing sugar
125g4½oz soft brown sugar
3 free-range egg yolks
2 tsp liquid glucose
1 tbsp honey
1 tsp glycerine
1-2 tsp ground cinnamon
2 tsp vanilla extract
For the brandy butter frosting
300g/10½oz icing sugar
50g/1¾oz butter
25ml/1fl oz double cream
25ml/1fl oz brandy