1. Butter a 13x9 inch metal cake pan, line with parchment paper. 2. Set aside. 3. In a small saucepan, bring rum to boil, stir in cranberries. 4. Let cool. 5. Meanwhile, in bowl, beat butter with sugar until fluffy. 6. Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract. 7. In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined. 8. Stir in sliced almonds, cranberry mixture and marzipan. 9. Scrape into prepared pan. 10. Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes. 11. Let cool completely in pan on rack. 12. Dust with icing sugar. 13. Cut into bars. 14. Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month. ---------------------------------------------------------------------------
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Ingredients
