MAKING BY HAND
Add well softened butter, sugar and egg to the bread mix, blend the essences with the 260ml warm water, then make up the dough in the usual way.
Allow the dough to rest for 5 minutes then blend in the mixed fruit, mixed peel and mixed nuts.
Divide the dough into 2 equal pieces, mould round and rest for 5 minutes.
Chop the cherries, divide the marzipan into 2 pieces and roll each into a sausage shape.
Roll each dough piece into a 20cm (8 inch) disc. Place the marzipan sausage slightly off centre on the dough and sprinkle each with half the cut cherries.
Slightly moisten the larger area of dough and fold the smaller side over the marzipan to completely cover, leaving a slight lip of moistened dough.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for 40-45 minutes or until doubled in size.
Bake in a preheated oven at 200°C (400°F) gas mark 6 for 30-35 minutes or until golden brown.
Glaze immediately on removing from oven with granulated sugar dissolved in a little boiling water. Leave to completely cool and heavily dredge with icing sugar immediately prior to serving.