Ingredients ( makes 4 mini bundt cakes and some muffins)

480g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 ½ tsp mixed spice 
200g caster sugar
2 eggs
110g melted unsalted butter 
280ml milk
Zest of an orange
100g sultanas
50g raisins 
50g currants
50g mixed peel
100g marzipan (plus extra to decorate)

Method

Heat the oven to 170c
Put the flour, baking powder, bicarbonate of soda and mixed spice in a bowl 
In a separate bowl whisk the sugar and eggs together

Add the milk and butter  to the sugar and eggs and combine it
In another bowl mix the dried fruit together
Grate the marzipan into the fruit mix and add the orange zest

Fold in the fruit mix and dry ingredients into the egg mix Grease the Bundt tins with butter
Spoon the mix into the mini bundt cake tins
Bake at 170c for 25-30 mins
(I had enough leftover mix to make 10 muffins and baked then for 15-20 mins)

Whilst the cakes are baking, create the marzipan centres by weighing out 4 x 15g of marzipan
make each portion of marzipan in to a ball then flatten slightly. Toast it with a cooks blowtorch
When cooked, cool the cakes in the tins
Once cooled turn the cakes out and place the toasted marzipan in the centre