Preheat oven to 350 degrees F.
Lightly grease a bundt cake with baking spray or butter and set aside.
In a medium bowl combine flour, baking soda, baking powder, and salt. Stir to combine. Set aside.
In a large bowl beat butter and sugar until fluffy and smooth. Add eggs one at a time and whisk after each one. Add lemon juice, vanilla, lemon zest, and orange zest. Beat until fully combine, scrape the sides and bottom of the bowl.
In two additions add the flour mixture and beat until fully combined.
Stir in raisins, cranberries, dried fruits, and nuts.
Transfer the batter to the prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 30 minutes, after which invert it on a serving dish and let it fully cool.
Microwave the apricot jam for 30 seconds, stir and microwave again. Top the cake with it, distributing it evenly. Let it fully cool and settle, preferably refrigerate the cake for 30 minutes.
Roll the marzipan into a disk, place it onto the cake, cut a hole to resemble the bundt cake, and slightly press it onto the cake.
Garnish with chopped dried apricots.
Slice and enjoy!