Bring 100ml water to the boil and then let it cool for about 5 minutes. Place your fruit into the water to soak.
Warm the apple juice until it is tepid and then add the yeast. Leave the yeast to activate it will start to bubble and usually takes around 10 - 15 minutes.
Sift the flour into a bowl. Make a well in the centre and pour in the apple and yeast mixture. Mix them together until you have a smooth dough. Place cling film over the bowl and leave in a warm place to prove for 90 minutes or until doubled in size.
Drain the fruit and place in the bowl with the dough, then add the almonds and spices. Cut up the marzipan into cubes and add to the mixture. Incorporate all the ingredients together until it is well bound and turnout onto a lightly floured surface. Knead until it is a nice smooth dough and then shape into a sausage.
Place on a baking tray on top of a piece of grease proof paper, cover with cling film (cling film should just rest lightly on the top) place in a warm place to prove for around 45 mins or until doubled in size. Put into a pre heated oven on 180°c/160°Fan/ Gas 4 for 20 minutes and then reduce temperature to 150°c/130°Fan/Gas mark 3) for around 20 minutes or until the loaf has turned a nice golden brown.
Melt the better and using a silicone brush spread evenly over the loaf. Sprinkle over the icing sugar. Once cooled slice and enjoy. Can be kept in an air tight container for a longer life.