In a large saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Bring to a boil and simmer for 10 minutes, then set aside to cool down.

Set your oven to 160°C (325°F). Line two 1lb loaf tins with parchment paper.

In a mixing bowl, beat softened butter and sugar together until light and fluffy.

Incorporate the eggs one at a time, mixing thoroughly after each addition.

Gently fold in the self-raising flour, mixed spice, and cinnamon.

Add the prepared fruit mixture and glacé cherries to the batter, stirring gently.

Divide the batter equally between the prepared tins. Bake for 50 minutes to 1 hour, or until a skewer comes out clean.

Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Roll out marzipan and fondant icing, applying them to the cooled loaves.

Dust with icing sugar for an elegant finish.