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CAKE:
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1. Preheat the oven to 275°F.Using a pastry brush, coat the bottom and sides of a 12-by-3-inch spring form cake pan with 2 tablespoons of the softened butter. Coat one side of a 20-inch strip of wax paper with 2 more tablespoons of softened butter, and fit the paper, greased side up, inside the pan.
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2. In a large bowl, combine the fruit peel, white raisins, currants, seedless raisins, cherries and angelica. Sprinkle the fruit with ½ cup of the flour, tossing it about with a spoon to coat the pieces evenly. Set aside. Then sift the remaining 1½ cups of flour with the baking powder and salt. Set aside.
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3. In another large bowl, cream the remaining ½ pound of butter with the brown sugar by mashing and beating them against the sides of the bowl until they are light and fluffy. Add the pulverized almonds, then beat in the eggs one at a time.
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4. Add the flour-and-baking-powder mixture, a half cup or so at a time, then beat the fruit mixture into the batter. Finally, add the sherry and pour the batter into the spring form pan. It should come to no more than an inch from the top. If necessary, remove and discard any excess.
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5. Bake in the middle of the oven for 2 hours, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool for about 30 minutes before removing the sides of the spring form, then slip the cake off the bottom of the pan onto a cake rack to cool completely. Then carefully peel off the wax paper.
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GLAZE:
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1. Heat the currant jelly in a small saucepan over moderate heat until it reaches a temperature of 225°F on a candy thermometer or is thick enough to coat a wooden spoon lightly.
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2. With a small metal spatula, spread the hot glaze evenly over the top and sides of the cake.
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MARZIPAN:
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1. To make the marzipan, use an electric mixer, preferably one equipped with a paddle. Crumble the almond paste in small pieces into the bowl, add the almond extract and ½ teaspoon of salt, and beat at medium speed until well blended.
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2. Gradually add the corn syrup in a thin stream, beating constantly until the mixture is smooth. Then beat in the 7 cups of confectioners' sugar, ½ cup at a time. As soon as the mixture becomes so stiff that it clogs the beater, knead in the remaining sugar with your hands.
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3. From time to time it will be necessary to soften the marzipan as you add the sugar by placing it on a surface and kneading it for a few minutes. Press the ball down, push it forward, and fold it back on itself, repeating the process as long as necessary to make it pliable.
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4. On a clean surface, roll out half the marzipan into a circle about ½ inch thick. Using a 12-inch pan or plate as a pattern, cut a 12-inch disc out of the circle with a pastry wheel or small, sharp knife. Roll and cut the remaining marzipan into a 36-by-3-inch strip.
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5. Gently set the disc of marzipan on top of the cake and press it lightly into place. Wrap the strip of marzipan around the cake, pressing it gently to secure it. If the strip overlaps the top, fold the rim down lightly.
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6. Wrap the cake in foil or plastic, and let it stand at room temperature for at least 48 hours before icing. The cake may be stored for longer periods; it improves with age, and can be kept for several months.
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ICING:
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1. Just before serving, ice the cake. Combine the 6 cups of confectioners' sugar, egg whites, lemon juice and 1/8 teaspoon salt in a large mixing bowl.
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2. With a whisk or a rotary or electric beater, beat until the mixture is fluffy but firm enough to stand in soft peaks on the beater when it is lifted out of the bowl.
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3. With a small metal spatula, spread the icing evenly over the sides and top of the cake.
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4. Then decorate the cake to your taste with swirls of icing, fresh or artificial holly and artificial mistletoe, candied fruits, or even small china reindeer, people and houses.
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