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In a separate bowl, cream together room-temperature butter and dark brown sugar until light and fluffy. Gradually incorporate your eggs, mixing well after each addition. Once this mixture is fluffy, gently fold in the dry ingredients, followed by the cooled fruit mixture. Avoid over-mixing, which could lead to a tough cake.
Assembling and Baking the Cake
Prepare an 8-inch springform pan by lining and buttering it well. Pour half of your cake batter into the pan, then place a layer of rolled out marzipan on top. Carefully spread the remaining batter over the marzipan layer, making sure to smooth it out evenly.