Melt butter and let cool to room temperature but keep it still in liquid form.

Ensure all ingredients are at room temperature – in particular, bring the eggs, eggnog, sour cream, and orange juice to room temperature.

Position oven rack in center of oven and preheat oven to 350°F. Line 9”x5”3” loaf pan with parchment paper and spritz very lightly with cooking oil.

In medium-sized bowl, sieve together the flour, baking powder, soda, salt, and spices. Make a well in the center of the dry ingredients. Set aside.

In separate bowl, lightly whisk (or fork stir) eggs just to break them up. Stir in granulated and brown sugars then add the melted butter, eggnog, sour cream, marmalade, orange juice, grated orange rind, vanilla, and almond extract. Mix well to combine.

Pour wet ingredients all at once into well in dry ingredients and stir just until moistened. The batter will be lumpy. Combine the cranberries, mixed peel (and citron, if using) and pecans in bowl. Toss with 1/8 cup all-purpose flour. Fold the fruit and nuts into the batter just until combined.

Transfer batter to prepared pan. Bake in center of oven rack for about an hour or until cake tester inserted in center of loaf comes out clean. If loaf starts to brown too quickly on top, loosely tent with tin foil for the last 15 minutes or so of baking. Remove loaf from oven and let rest in pan on wire cooling rack for about 15 minutes. Remove loaf from pan and set upright on wire rack to cool completely.

Loaf is best made the day before it is needed. Place loaf in airtight plastic bag and store at room temperature overnight. Loaf freezes well either wholly or in slices.