Beat together the butter, muscovado sugar, ginger, mixed spice, eggs, flour and vanilla in a bowl until smooth and creamy. Stir in the dried fruit until evenly combined. Spoon half the mixture into a greased and lined 18 cm (7 inch) round cake tin (see
Roll out half the marzipan on a surface lightly dusted with sifted icing sugar into a round the same size as the tin. Press into the tin and cover with the remaining mixture. Level the surface. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 2–2½ hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Transfer the cake to a baking sheet, peel off the lining paper and brush the top with the egg white. Roll out the remaining marzipan until slightly larger than the top of the cake. Lift over the cake and press down gently. Pinch the edges of the marzipan to decorate.
Brush with a little more egg white and cook under a preheated grill until lightly toasted, turning the cake if necessary to evenly colour. Leave to cool. Decorate with flowers or rose petals and dust with sifted icing sugar.