1. Prepare the Fruit:

• Soak the chopped apricots in 3 tablespoons of brandy in a small bowl for 30 minutes to an hour. This step ensures the fruit is plump and flavorful.

2. Preheat the Oven:

• Preheat your oven to 150°C (300°F). Grease a 9×13-inch baking pan and line it with parchment paper.

3. Make the Cake Batter:

• In a large mixing bowl, beat the softened butter and light brown sugar together until fluffy.
• Gradually add the beaten eggs, a little at a time, mixing well after each addition.
• Sift in the plain flour and gently fold it into the mixture.
• Add the soaked apricots, raisins, currants, and halved cherries, folding them in until evenly distributed.

4. Bake the Cake:

• Spoon the batter into the prepared baking pan and smooth the top with a spatula.
• Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the pan before decorating.

5. Brush with Apricot Jam:

• Once the cake has cooled, lightly brush the top with warmed apricot jam. This sticky layer helps the marzipan adhere better.

6. Add the Marzipan Layer:

• Roll out the marzipan on a surface dusted with powdered sugar.
• Carefully place the marzipan on top of the cake, smoothing it out to remove air bubbles.

7. Cover with Fondant:

• Roll out the fondant in the same way as the marzipan.
• Lay the fondant over the marzipan layer and smooth it down for a neat finish.

8. Decorate the Cake:

• Lightly brush the fondant with 30 ml of brandy to keep it moist and enhance the festive flavor.
• Decorate with holiday-themed shapes, edible glitter, or other creative touches.

9. Slice and Serve:

• Slice the cake into squares or rectangles and serve at room temperature.