In a large bowl, mix first 8 ingredients together and set aside until recipe calls for you to add the fruit mixture.
In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1-3/4 cups.
Let the syrup cool; reserve.
Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time,beating well after each addition.
Beat in the vanilla, the flour mixture, and 1-1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use.
In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans.
Bake the cakes in the middle of a preheated 350F. oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.)
Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans,and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week.
Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake,trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out
and fit the remaining almond paste onto the remaining cake in the same manner.
