---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Gifts, Ethnic
       Yield: 12 Servings
 ----------------------------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
     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.) Source: Bon Appetit
   December 1993