Note: Make sure you have a grown up with you to help with baking!
Method:
Preheat oven to 180°C/350°F/Gas Mark 4.
Grease and double line a 12 hole mini sandwich tin or large muffin tin with greaseproof paper.
Sift the flour and spices into a bowl and stir to combine.
In a separate large mixing bowl, whisk the butter, sugar and lemon rind together until light and fluffy. Add the treacle and whisk again until combined.
Whisk in the eggs one at a time, adding a tablespoon of flour with each one and whisking before adding the next.
Fold in the remaining flour, ground almonds, dried fruit, glace cherries and almonds and stir to completely combine.
Spoon the mixture into the prepared tin.
Place in the oven and bake for 15 minutes. After 15 minutes, turn the temperature down to 140°C/275°F/Gas Mark 1 and bake for another hour.
Check with a skewer to see if the cakes are ready – the skewer should come out clean when pushed into the centre of one of the cakes.
Remove cakes from the oven and leave to cool in the tin for about half an hour. Once cool enough to handle, transfer the cakes a wire rack to cool completely.
Once cool, remove the greaseproof paper.
When ready to decorate, use a sharp knife to slice the tops off the cakes to level them.
Roll out the marzipan to about the thickness of a one pound coin and cut out 12 disks using the frilled side of a round cookie cutter, the same size as the top of each cake.
Brush the top of each cake with a thin layer of apricot jam and carefully place the marzipan disks on top, ready to be decorated with icing.
Roll out the white fondant and cut out 12 circles, using a round cutter one size smaller than the cutter you used for the marzipan.
Carefully transfer the icing disk to the top of the cake, attaching it to the marzipan with a little brush of water.
Gather together the remaining fondant and split into two pieces. Colour one of the pieces yellow.
Roll the remaining white fondant out and cut snowflake shapes from it, then cut star shapes from the yellow icing.
Pop the snowflakes and stars on a piece of baking paper, then spray with the gold lustre spray. Leave until dry enough to handle.
Use the fondant stars and snowflakes to decorate the tops of some of the cakes.
Decorate the tops of the remaining cakes with Hey Duggee figurines (be sure to wash them well in warm soapy water before using!)