Photo: Tara Fisher
Preheat the oven to 180°C/fan 160°C/gas mark 4. Set 10 mini loaf cases out on a baking tray.
Put the butter, sugar and treacle in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs, adding a little flour if the mixture starts to curdle. Sift the flour and baking powder together and stir evenly into the mixture with the mixed spice, lemon zest and dried fruits.
Divide half the mixture between the loaf cases and, using a palette knife, spread the mixture evenly. Cut 200g off the block of marzipan and grate coarsely. Divide between the cakes, sprinkling it evenly over the surface. Divide the remaining mixture between the cases and level the tops. Bake the mini loaf cakes for 35 minutes or until just firm to the touch.
Allow the cakes to cool completely in the cases, then run a knife around the inside and remove the cold cakes. Spread the top of the cakes with the warmed apricot glaze.
Lightly dust your work surface with icing sugar, then thinly roll out the remaining marzipan. Cut it into 5mm strips and weave over the top of the cakes to make a basket effect. Press flower decorations on top, gluing on with a little apricot glaze if necessary.