1. Combine first 6 ingredients in bowl.

2. Add 1/2 cup whiskey.

3. Let stand overnight, stirring occasionally.

4. Position rack in center of oven and preheat to 325~F.

5. butter 10-inch-diameter tube pan. Line bottom with parchment or waxed paper.

6. butter parchment and dust with flour.

7. Using electric mixer, beat butter in large bowl until light.

8. Add 2-1/2 cups sugar and continue beating until fluffy.

9. Beat in eggs 1 at a time.

10. Add lemon peel and juice, vanilla, salt and nutmeg.

11. Mix in flour.

12. Fold in almonds and dried fruit mixture.

13. Spread evenly in pan. Bake cake until toothpick comes out clean, about 1 hour 50 minutes.

14. Brush 1 tablespoon whiskey over cake.

15. Cool 5 minutes.

16. Turnout cake onto rack.

17. Brush with remaining 2 tablespoons whiskey.

18. Cool completely.

19. Press marzipan into disk.

20. Heavily sprinkle work surface with powdered sugar.

21. Roll out marzipan to 14-inch round.

22. Turn cake right side up; place on platter.

23. Drape marzipan over cake, pressing to mild around cake.

24. Cut cross in center and press center points into opening.

25. (Can be made 1 day ahead.

26. Cover tight; store at room temperature.

27. ) Source: Bon Appetit December 1993 -----.