In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
04Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
05When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
06Knead until smooth (about 8 minutes).
07Place the dough in a lightly oiled large bowl, and turn to coat with oil.
08Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
09Lightly grease a cookie sheet.
10Deflate the dough and turn it out onto a lightly floured surface.
11Roll the marzipan into a rope and place it in the centre of the dough.
12Fold the dough over to cover it.
13Pinch the seams together to seal.
14Place the loaf, seam side down, on the prepared baking sheet.
15Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
16Preheat the oven to 350 degrees F (175 Degrees C).
17Bake in the preheated oven for 10 minutes.
18Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
19Allow loaf to cool on a wire rack.
20Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.