In a large saucepan, combine the mixed dried fruit, orange juice, sherry, and boiling water. Bring to a boil, then simmer for 10 minutes. Remove from heat and allow to cool completely.

Preheat your oven to 160°C (140°C fan / gas mark 3 / 325°F). Grease and line a 33x23 cm (13x9 inches) traybake pan with baking paper.

In a large mixing bowl, beat the softened butter and dark brown sugar together until creamy and light, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.

Gently fold in the self-raising flour, mixed spice, and cinnamon into the batter until fully incorporated, being careful not to over-mix.

Add the cooled dried fruit mixture and the halved glacé cherries to the batter. Stir gently until evenly dispersed.

Pour the mixture into the prepared traybake pan, smoothing the top. Bake for 1 hour and 15 minutes, or until a skewer comes out clean.

Allow the cake to cool in the tin for about 1 hour, then transfer to a wire rack to cool completely.

Once completely cool, roll out marzipan to fit the top of your traybake, and then roll out fondant to create festive shapes.