Preheat the oven to 170 oC/ 325 oF/Gas 3. Grease the base and side of a deep, 23cm/ 9in round tin. Line with greaseproof paper

Drain the pineapple and roughly chop it and the apricots. Pat dry on kitchen paper, along with the sultanas, currants and the lemon rind. Put the fruit into a bowl and mix well

In a large bowl, beat the margarine, caster sugar, eggs, almonds and flour with an electric whisk until smooth. Fold in the fruit and spoon into the tin. Smooth and level the surface

Bake for 2 hours, or until golden brown and a warm skewer inserted into the cake comes out clean. Transfer the cake to a wire rack for 30 minutes, then turn out to cool completely

Beat the apricot jam until softened and brush all over the cake

Dust a work surface with the icing sugar. Roll out the marzipan 7.5cm/ 3in larger than the cake. Lift over the cake with the help of rolling pin. Trim off any excess. Chill the marzipan-covered cake in the fridge for 4 - 6 hours

Make up the icing following the packet instructions. Spread thickly over the cake. Smooth the sides with a palette knife. Pull the top into peaks with the back of a spoon

Set aside the cake to harden for 4 hours, then serve