Let cool, stirring occasionally, until the fruit has soaked up all the liquid. Preheat oven to 325 degrees. Butter and flour a 10-inch Bundt pan, tapping out excess flour. Sift together flour, salt, baking powder, baking soda. In large mixing bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand.
Scrape bowl with rubber spatula.
Add eggs, one by one, beating until blended. Repeat twice more. Finally, beat batter for 20 seconds, until smooth. Fold in all berries. Pour batter into prepared pan.