Mix the raisins and the cranberries together in a bowl and cover with enough warm water so that they are just submerged. leave to soak for at least an hour. Drain and dry with kitchen paper. Mix the fruits with one tbsp of flour
Line the caketin with baking paper. Whisk the butter and the sugar together with a handmixer until creamy and then add the eggs one by one. Add the yoghurt to your eggmix.
Put the flour, the baking soda, the baking powder, all the spices and the salt together in a separate bowl and mix it well together. Add the eggmix and stir with a spoon until combined. Then add your lukewarm milk in and stir until just combined.
Put a bottom layer in the caketin and set aside while you prepare your marzipan. You can add an egg to the marzipan and knead it until it becomes sticky and firm. You can add some lemonzest too if you like. Make a rol and place that on top of your cakemix and top that with the remaining cakemix.
Put in the preheated oven and after about 30 minutes turn down the heat to about 180 C. Check to see if it is not going to quick and if it is getting too brown you can cover it with some aluminium foil if needed.
Once cooked brush melted butter over the top and dust generously with icing sugar.