Light Fruit Cake With Almond Crumble

• 1/2 cup all-purpose flour
• 4 1/2 tbsp butter
• 2 tbsp light brown sugar
• 3 oz marzipan or almond paste
• 1/3 cup sliced almonds
• -1 None Light Fruit Cake with Almond Crumble
• 5 oz golden raisins
• 3 oz coarsely chopped raisins
• 4 oz coarsely chopped glace peach
• 4 oz coarsely chopped glace apricot
• 2 oz coarsely chopped glace orange zest
• 2 oz coarsely chopped red glace cherries
• 1/2 cup orange liqueur
• 15 tbsp butter, at room temperature
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 2 None large eggs, at room temperature
• 1/3 cup sour cream
• 1 cup ground almonds
• 1 cup all-purpose flour, sifted
• 1/3 cup self-rising flour, sifted

1. To make the almond crumble, place flour in a medium bowl. Cut in butter until crumbly. Stir in sugar, crumbled marzipan and nuts. Set aside.
2. Combine fruit and liqueur in a large bowl. Cover and let stand for 1 hour, or until most liquid is absorbed. Stir well.
3. Preheat oven to 300u0b0F. Grease a 9x5 inch loaf pan and line base and sides with 2 layers of parchment paper, extending paper 2 inches above sides.
4. In a stand mixer, beat butter, vanilla and sugar until combined. Beat in eggs, 1 at a time then beat in sour cream. Fold in fruit mixture then ground almonds and flour. Transfer to prepared pan and smooth surface. Sprinkle with almond crumble and bake for 1 hour 45 mins. Cover with foil and let cool in pan.

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Taken from recipes-plus.com/api/v2.0/recipes/37802 (may not work)