Preheat the oven to 150°C. Grease and line two 15cm round, deep loose bottom cake tins. Roll out the marzipan and cut out a circle the size of a cake tin.
In a large mixing bowl, place the butter, sugar, eggs, flour, cinnamon, orange and lemon zest together and beat until well-combined. Stir in the luxury mixed fruits and mix well.
Divide the mixture into the prepared tins and level the surface. Bake for about 2h15, until the cake is firm to the touch. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Warm up the apricot jam with a little water. Trim the top of the cakes so the surface is level, then cut each cake in half lengthwise. You should now have four cakes. Using a cookie cutter, cut out the inside of two cakes.
Place one whole cake on a cake platter. Spread about 1 tbsp of apricot jam then cover with a hollowed cake. Spread some jam on top and cover with the other hollowed cake. Fill the well with mini Easter eggs and brush the top with more apricot jam. Cover with the last full cake and spread the remaining apricot jam. Place the marzipan on top, pressing firmly. Place mini Easter eggs around the edge of the cake to decorate.