1. Preheat the oven to 150°C (130°C fan-forced). Grease an 11cm x 25cm loaf pan; line base and sides with baking paper, extending paper 5cm above edges of pan.

2. Quarter the figs, pears, apricots and pineapple; place in a large bowl with cherries, ginger and nuts. Toss to combine.

3. Beat butter and sugar in a small bowl with an electric mixer until combined. Add eggs one at a time, beating until combined between additions. Stir in sifted flours then liqueur.

4. Combine the butter mixture with the fruit mixture; mix well. Spoon mixture into the prepared pan. Use a spatula to press down on the fruit and nuts firmly, packing them into the tin. Decorate the top of the cake with clementines, extra fruit and nuts. Bake for about 1 1/2 hours or until a skewer or thin-bladed knife inserted into the centre comes out clean. Cover loosely with greased foil if over-browning occurs during cooking.

5. Combine marmalade and extra liqueur in a small bowl. Brush over the top of the warm cake. Cover with greased foil; cool in pan overnight before cutting.

Not suitable to freeze. Marmalade suitable to microwave.