1. Add dried fruit, milk, butter, sugar and spices to a pan, slowly heat until sugar dissolves then bring to a slow bubble stirring constantly. Simmer for 10 minutes, turn off heat and allow to cool

2. Add sifted flour and eggs to the cooled fruit mixture and pour equally between 2 parchment lined tins

3. Bake both tins on 170c for an hour or until an inserted skewer comes out clean

4. Allow cake to cool thoroughly then trim top from one of the cakes (this will form the bottom layer) Spread with apricot jam

5. Spread the top of the other uncut cake with apricot jam also and set aside

The assembly and decoration

1. Cut 1/3 from a full block of marzipan and divide into 12

2. Roll 11 of the balls and gently toast with a blow torch and set aside. Roll out the 12^th piece flat and cut strips with a knife or pizza cutter to make the crosses on the 11 buns. (stick with a little apricot jam if they become a bit dry) Set your marzipan buns aside

3. With the remaining 2/3rds of marzipan roll into a disc the same size as the cake (you can use the loose bottom from the cake tin to cut around. Place on top of the cut cake

4. Now place the uncut cake on top to sandwich the marzipan

5. Roll out the other block of marzipan to form a thick round disc as before and lay over the top of the cake, using thumb and forefinger of one hand and finger from the other hand create fluting all the way around, the top can be gently toasted also

6. Arrange all 11 marzipan hot cross buns equally around the cake and decorate with a pretty ribbon

7. Cake stores well in an airtight container for up to a month. Freezes brilliantly too