1.To make almond crumble, place flour in medium bowl; rub in butter until crumbly. Stir in sugar, crumbled marzipan and nuts.
2.Combine fruit and liqueur in large bowl. Cover; stand about 1 hour or until most of the liquid is absorbed. Stir well.
3.Preheat oven to 150°C/300°F. Grease deep 14cm x 23cm (5½ inch x 9¼-inch) loaf pan; line base and sides with two thicknesses of baking paper, extending paper 5cm (2 inches) above sides.
4.Beat butter, extract and sugar in small bowl with electric mixer until combined. Beat in eggs, one at a time; beat in sour cream. Stir butter mixture into fruit mixture, then stir in ground almonds and sifted flours. Spoon mixture into pan; smooth surface. Sprinkle with almond crumble.
5.Bake cake about 1¾ hours. Cover with foil; cool cake in pan.
Use Cointreau, Curaçao or Grand Marnier for a citrus flavoured liqueur. Cake will keep in an airtight container at room temperature for up to 4 weeks.Note