• 1/4 cup (2-3 ounces) marzipan
• 1 cup dried fruit, diced 1/4" in size:
• apricots, pineapple, golden raisins, sour cherries
• 1/4 cup apple juice
• 1/2 teaspoon LorAnn Orange Brandy Flavor
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon freshly grated lemon zest
• 3 large eggs
• 1/2 teaspoon LorAnn Almond Bakery Emulsion
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2/3 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup roughly chopped whole blanced almonds

Cut marzipan into ¼-inch to ½-inch dice and freeze. Place oven rack in center of oven. Preheat oven to 350ºF. Lightly butter and flour a 9x5-inch loaf pan. Combine the diced fruit, ¼ cup apple juice and orange brandy flavor. Heat through over very low heat, stirring occasionally. When it comes to a simmer, remove from heat and cover (allowing the fruit to absorb the apple juice), and continue to stir occasionally. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugars and the lemon zest until light and fluffy. Add the eggs, one at a time, and then the almond and vanilla extracts. Mix until combined. At this stage, the mixture will appear slightly broken. In a separate bowl, whisk together the flours, baking soda, salt and spices. On low speed, add to the butter mixture in two stages, scraping bowl after each addition. When just incorporated, fold in the dried fruits along with their soaking liquid. Fold in two-thirds of the roughly chopped almonds. Fold in the frozen diced marzipan. Pour into the loaf pan and sprinkle the remaining one third of almonds on top. Bake for 25 minutes, then rotate pan and reduce oven temperature to 325ºF. Bake an additional 30-35 minutes, or until a cake tester inserted into the center comes out clean. After removing the cake from the oven, make the glaze by warming the ¼ cup orange juice with the orange brandy flavor and 2 tablespoons sugar until the sugar dissolves. Brush the glaze over the fruitcake while it is still warm. You may not use all of the glaze. Let cool and serve at room temperature.