The tradition of multi layered wedding cakes originates with grain and rice throwing of the Middle Ages, which was thought to insure the couple fertility. In Scotland Drambuie is fondly refererred to as the "nectar of the Gods".

Marzipan was a favorite festival sweet in Medival Europe having been brought back by Crusaders from Islamic lands.

1 1/2 cup currants---2tsp baking powder---1 1/2 cup white raisins---1 tsp cinnamon

3 cups mixed candied fruit rinds---1 cup ground almonds---4 cups flour

1 tbls lemon rind---2 2/3 cups butter---1 cup slivered almonds---2 cups sugar

5 cups marzipan icing, any kind, or powdered sugar---1/2 cup Drambuie liqueur---12 eggs

Preheat the oven to 325 dgs. Grease and line 2 or3 (depending on size) spring form pans with waxed paper. Mix the currants, raisins, candied fruit rind and 1/2 cup flour in a medium sized bowl. Beat the butter, sugar, and Drambuie, until creamy in a large mixing bowl.

Beat in 1 egg at a time. Combine 3 3/4 cups of the flour,baking powder,cinnamon and nutmeg in a medium bowl. Mix the flour into the egg mixture a little at a time on low speed. Beat on high for 2 minutes, scraping the bowl constantly. Fold in the dried fruit, ground almonds,and powdered lemon rind.

Sprinkle with slivered almonds. Pour into the pans. Bake until a wooden toothpick inserted in the middle comes out clean,1 1/2-2 hours. Cook. Spread each cake with marzipan. Stack the cakes on top of each other. Frost with the icing of your choice or sprinkle with powdered sugar.

Yield: 25 servings Magical Attributes:Love,joy, fidelity, patience, blessing Celebrations:Weddings/handfastings,vow renewals, enganements, Handsel Monday. From "The Kitchen Witch's Cookbook" by Patricia Telesco