1 c. butter (room temperature)
1 c. sugar
3 eggs
1 c. dark raisins
1 c. golden raisins
1 c. currants
1/2 c. chopped red candied cherries
1/2 c. chopped mixed candied fruit
2 (7 oz.) pkgs. marzipan
1 egg yolk, beaten and 1 tbsp. milk for glaze
3 tbsp. dark rum or sherry
3 tbsp. orange juice
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground allspice

Preheat oven to 325 degrees. Grease an 8-inch spring form pan or deep cake pan. Line bottom and sides of pan with waxed paper and then grease.

In a large bowl beat butter and sugar 5-8 minutes until light and fluffy. Beat in eggs one at a time; beat well after each addition. Stir in raisins, currents, cherries, mixed fruit, rum (or sherry) and orange juice until combined.

Sift flour, baking powder, cinnamon, and all spice over fruit mixture. Fold in.

Place 1 package of marzipan between 2 sheets of waxed paper, roll out to an 8-inch circle.

Spoon 1/2 cake batter into prepared pan. Place marzipan circle over batter. Spoon remaining cake batter over marzipan. Smooth top.

Bake in preheated oven 2 hours and 30 minutes to 3 hours or until cake springs back when lightly pressed. Remove from oven; cool completely in pan or a wire rack.

Increase oven temperature to 425 degrees. Remove cooled cake from pan, peel off lining paper. Place cake on a small baking sheet. Place remaining marzipan between 2 sheets of waxed paper; roll out to an 8-inch circle. Brush top of cake with egg-yolk glaze. Place marzipan circle on top of cake; flute edge. Score marzipan in lattice pattern with blunt knife. Brush lightly with egg-yolk glaze.

Bake in preheated oven 10-12 minutes until marzipan is lightly browned. Remove cake from baking sheet; cool completely on wire rack.