Start by soaking your dried fruits. Combine them in a bowl with either apple juice or the brandy mixture. Personally, I love the deep flavor the brandy brings, but both options work wonders. Let them soak for at least a couple of hours, or even overnight if time allows.

In a mixing bowl, cream together softened butter and dark brown sugar until it's light and fluffy. Stir in the molasses or golden syrup, then incorporate the vegetable oil. Adding eggs one at a time and blending well after each addition is key. Throw in the vanilla extract too.

In a separate bowl, whisk together flour, baking powder, spices, salt, and orange zest. Gradually introduce this mixture into the wet ingredients, mixing just until combined. Remember, don’t overmix; we want a tender cake.

Gently fold in your soaked fruits and chopped walnuts. This step is crucial as it ensures an even distribution of flavor throughout.

Preheat your oven to 325°F (165°C). Line your cake tin with parchment paper and pour in the batter. Bake for about 1 hour, or until a skewer inserted in the center comes out clean. Let it cool completely before decorating.

Roll out the marzipan to the desired thickness and cover the cooled cake, ensuring a smooth finish. Then, apply the fondant, smoothing it out for a polished look. Finish with your decorative options to make it sparkle!