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1
Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan.
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2
Bring to boil, stirring until sugar dissolves.
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3
Add prunes and apricots.
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4
Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes.
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5
Using slotted spoon, transfer fruit to medium bowl.
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6
Boil liquid until syrupy, about 5 minutes.
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7
Pour syrup over fruit.
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8
(Can be made 2 days ahead.
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9
Cover; chill.
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10
Bring to room temperature before serving.)
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11
Position rack in center of oven and preheat to 375F.
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12
Butter and flour 10-inch-diameter springform pan.
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13
Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend.
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14
Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy.
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15
Gradually add flour, beating until mixture resembles coarse meal.
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16
Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick).
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17
Spoon batter into prepared pan; smooth top (cake will be thin).
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18
Sprinkle pine nuts over top; press lightly to adhere.
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19
Bake cake until tester inserted into center comes out clean, about 30 minutes.
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20
Transfer cake to rack.
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21
Run small knife around cake edges to loosen.
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22
Remove pan sides.
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23
Cool cake completely.
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24
(Can be made 1 day ahead.
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25
Cover and store at room temperature.)
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26
Sprinkle cake with powdered sugar.
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27
Serve with poached fruit.
