In a large bowl, mix the marmalade together with the hot black tea and whiskey or orange juice until it had melted.
Stir in all the candied fruit and peels and the dried fruit. Leave overnight to soak, covered by a tablecloth.
Grease an 8 inch, deep cake tin with a loose bottom or line it and preheat oven to 280°F.
Cream the butter and brown sugar until it is fluffy. If you use an electric mixer it will be easier.
Add one egg at a time, making sure everything is well incorporated before moving on.
Sift the flour and spices together and add them slowly to the mixture.
Once everything is evenly mixed, fold in the lemon zest and soaked fruit, together with any liquid that was leftover. Save 2 tablespoons to make the topping.
Bake for 1 hour. While it is in the oven we are going to make the topping. In a saucepan, melt the butter and golden syrup together.
Add the nuts, seeds and candied fruit. Set it aside for the butter to cool and thicken.
At the hour mark, take the cake out of the oven. It is not yet done and it will be soft. Do not worry about it sinking because it can take the weight without any problem.
With a spoon, spread the 2 tablespoons of batter you had kept separate. Add the fruit and nut mix on top and put back in the oven to finish baking.
You know it is done once a skewer inserted in the middle comes out clean. Take it out and let cool.
If it is underdone but the nuts are already golden, cover with foil and give it another 10 minutes before testing it again.
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