----------------------------NORMA WRENN NPXR56B----------------------------
1 c Raisins
1 c Golden raisins
1 c Dried sour cherries; dried
Cranberries or raisins
1 c Dried apricots; chopped
1 c Dried pitted prunes; chopped
1/4 c Candied orange peel; finely
Chopped
1/2 c Plus 3 T Irish whiskey
1-1/2 c (3 sticks) unsalted butter
Room temperature
2-1/2 c Sugar
8 Extra-large eggs
1 tb Grated lemon peel
1 tb Fresh lemon juice
2 ts Vanilla extract
1/2 ts Salt
1/2 ts Ground nutmeg
3 c Cake flour
2 c Slivered almonds
3 7-ounce pkgs marzipan
Powdered sugar
Combine first 6 ingredients in bowl. Add 1/2 cup whiskey. Let stand
overnight, stirring occasionally.
Position rack in center of oven and preheat to 325°F. Butter
10-inch-diameter tube pan. Line bottom with parchment or waxed paper.
Butter parchment and dust with flour. Using electric mixer, beat butter in
large bowl until light. Add 2-1/2 cups sugar and continue beating until
fluffy. Beat in eggs 1 at a time. Add lemon peel and juice, vanilla, salt
and nutmeg. Mix in flour. Fold in almonds and dried fruit mixture. Spread
evenly in pan.
Bake cake until toothpick comes out clean, about 1 hour 50 minutes. Brush 1
tablespoon whiskey over cake. Cool 5 minutes. Turnout cake onto rack. Brush
with remaining 2 tablespoons whiskey. Cool completely.
Press marzipan into disk. Heavily sprinkle work surface with powdered
sugar. Roll out marzipan to 14-inch round. Turn cake right side up; place
on platter. Drape marzipan over cake, pressing to mild around cake. Cut
cross in center and press center points into opening. (Can be made 1 day
ahead. Cover tight; store at room temperature.)
