Combine the fruit, marmalade, brandy and juice in a large microwave-safe bowl. Cover with plastic wrap; microwave on high for 3 mins, stirring after each 1 min. Remove plastic wrap and cool completely.

Preheat oven to 140 C (120 C fan-forced). Line base and side of a deep 22-cm round cake pan with two layers of brown paper and two layers of baking paper, extending paper 5 cm above sides of pan.

Beat the butter, rind and sugar in a large bowl with an electric mixer until combined. Beat in eggs, one at a time. Stir in the sifted flours, almond meal and spices. Stir into the fruit mixture. Spread the fruit mixture into the prepared pan; smooth top.

Bake cake for about 3 1/2 hours or until a thin-bladed knife inserted into the centre of the cake comes out clean. Cover loosely with foil if over-browning occurs during cooking. Brush hot cake with extra brandy.

Cover the top with a piece of baking paper; snip and fold down lining paper; cover cake tightly with foil. Wrap in a towel; cool in the pan overnight. Remove from pan.

ICING: Whisk egg whites in a large bowl with an electric mixer until just frothy. On low speed, add the icing sugar, 1 tbsp at a time. Add the lemon juice and glycerine, and beat for about 5 mins or until very stiff and thick. Cover the surface of the icing with plastic wrap and store in a cool place until ready to ice.

Spread cake with icing and decorate with your choice of Christmas decorations.