Do not preheat oven. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan.

Divide marzipan into 4 equal portions. Roll each into a log about 1/2-inch thick or a little less thick.

In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes.

Add eggs and almond extract, one at a time, beating well after each addition.

Whisk together flour, baking powder, and salt.

Add flour mixture in three additions, alternatively with cream in two additions, mixing on low speed until just combined. Do not over-mix.

Stir in almonds.

Pour 2/3 of the batter into prepared pan. Lay the marzipan logs on top of batter making sure they do not touch the pan. Spread remaining batter on top.

Place cake in a cold oven. Set oven to 325°F and bake for 1 hour and 15 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack. Drizzle glaze on top of cake.

Stir together confectioners sugar, melted butter, almond extract and 3 tablespoons cream in a small bowl. Continue to add cream, about 1/2 teaspoon at a time, until desired glaze consistency is reached.