Preheat your oven to 160ºC (or 140ºC for fan ovens). Grease and line a 30 × 20 cm traybake tin with non-stick paper.

Combine chopped apricots with enough brandy to cover them and let them soak overnight.

Cream together the softened unsalted butter and light brown sugar until light and fluffy (about 4-5 minutes). Add soaked apricots and any remaining brandy, mix in the eggs, plain flour, and the other dried fruits.

Pour the batter into the prepared tin, spread evenly and level the top. Bake for 1 to 1¼ hours until golden and a skewer comes out clean.

Once baked, cool in the tin for 15-20 minutes, then transfer to a wire rack to cool completely. Brush the top with warm apricot jam.

Roll out golden marzipan and place it over the cooled cake. Smooth it out gently, then roll out the ready-to-roll white icing and place it over the marzipan.

Slice the cake into small squares to serve, arranging them on a decorative platter.