Combine the mixed dried fruit and the grand marnier or brandy in a large mixing bowl, cover with plastic wrap and let stand overnight.
Preheat the oven to 150°C and line the base and sides of a 22-25 cm square or round deep cake pan with three layers of baking paper. Into the base of the pan, scatter the topping ingredients evenly.
Using either a stand mixer or an electric hand mixer, beat together the dairy-free butter, brown sugar and orange zest until creamy. Beat in the eggs one at a time beating between each addition. Finally mix through the orange marmalade. Add this mixture to the bowl with the dried fruit and use a spatula to mix through.
Finally sift the flour and spice over the top and mix through. Spoon the mixture into the prepared pan over the topping and smooth out the top with a spatula.
Bake in the preheated oven for 2 ½ - 3 hours or until a skewer inserted comes out clean. If the cake is starting to get too brown, loosely cover with aluminum foil half way through.
Once cooked, place a piece of foil down on a wire rack and turn the cake pan upside down and wrap it in a tea towel and let sit like this overnight. This will ensure the cake cools slowly and therefore will stay moist for longer. To serve, remove the cake from the pan and cut into slices.