A great replacement for my regular Dark Fruit Cake. Next year, I'll make this with some molasses to darken it a bit.
Preheat oven to 325F and grease 2 small loaf pans (5 x 7).
In a bowl, mix the flour, salt, baking powder, and fruit.
Mix eggs, olive oil, maple syrup, vanilla, orange and lemon zest with a hand mixer in a medium size bowl.
Add dry ingredients to wet and mix thoroughly.
Pour into greased loaf pans.
Bake for 40 minutes and test with a toothpick for doneness.
Let cool completely before spreading jam on top of the loaves.
Roll marzipan to desired thickness and cut into 2 rectangles to fit the loaves.
Cover with marzipan on top of the jam.
I wrapped these cakes in plastic wrap and then with foil wrap to keep them fresh. Keep in a cool dark place for a maximum of 2 weeks as the cake will dry out pretty quickly.