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Preheat oven to 325 degrees. grease and line 2 or 3 spring form pans with waxed paper. Mix the currants, raisins and 1/4 cup flour in medium sized bowl. Beat the butter, sugar, and liqueur, then add eggs one at a time. combine flour, baking powder,cinnamon and nutmeg, in another bowl. Mix the flour into the egg mixture on low speed. Then beat on high for 2 minutes scraping the bowl constantly. Fold in the raisin mixture, ground almonds and powdered lemon rind. Pour into the pans. Sprinkle with slivered almonds, bake until done about 1 1/2 to 2 hours. Cool. Spread each cake with marzipan and stack cakes on top of each other. Frost.
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