Ingredients

• 1 7-ounce package marzipan, cut into 1/2-inch pieces
• 1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
• 3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total)
• 1 cup golden raisins (about 5 ounces)
• 1/2 cup brandy
• 4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 cup (packed) golden brown sugar
• 8 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cardamom
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups all purpose flour
• 1 1/2 cups pine nuts (about 6 ounces), toasted
• *Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.

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Instructions

1. Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
2. Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
3. Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.