1 cup dried plums.
1 cup golden raisins.
1 cup raisins.
1 cup cherries.
1/2 cup candied orange peel.
½ cup candied citron.
1 cup candied fruits.
1 cup dried pear halves.
1 cup dried dates.
1 cup dried apricot.
1 cup dried apple rings.
1 cup walnuts.
1 cup toasted peeled almonds.
1 cup toasted peeled ground almond.
1 cup toasted peeled hazelnuts.
Faery’s “powdered dressing” ingredients:
½ teaspoon ground cinnamon.
1 pinch of ground clove.
1 pinch of allspice. (Jamaican allspice berries)
¼ teaspoon ground nutmeg.
Note: You can measure more or less of these ingredients it depends on your taste.
Faery’s “ liquid dressing” ingredients :
½ teaspoon vanilla extract.
¼ teaspoon caramel extract.
¼ orange essence.
¼ almond essence.
7 drops of panettone essence.
1 ½ cup dark rum.
1 cup marsala wine. ( I used "gran vino Sanson"= Great wine Sanson, Bacarles. I prefer this)
225 grams butter or margarine.
225 grams flour (self raising).
112 grams brown sugar.
112 grams golden sugar. (light brown).
½ tablespoon baking powder.
1 tablespoon marsala wine. ( I used "Gran Vino Sason= Great wine Sanson, Bacarles)
½ cup dark chocolate chips.
½ teaspoon salt.
1 egg white
5 tablespoons fresh squeezed lemon juice.
Icing sugar necessary amount to make a fondant. It depends how thick you want it I used 225 grams.
For the fruit compote.
1- Cut all the ingredients and place them in an airtight container (preferably glass).
2- Add the powdered dressing to the liquid dressing, mix .
3- Add to the fruit compote and toss so the soaking liquid can be evenly distributed in the fruit compote.
4- Cover with the lid and set aside
Note: this can be done the night before or one hour before making the cake.
For the cake.
Butter and line a cake pan with parchment paperthen butter it again and dust it with flour
1- Add the other powdered dressing with the marsala wine.
2- With the electric mixer beat together the butter , golden and brown sugar and the marsala wine and the first five ingredients for the liquid dressing (and more spices if you want.), until it is light and fluffy.
3- Add the eggs one at a time, beating well after each addition.
4- Sieve together the flour, salt and baking powder.
5- Add half of the flour and beat with the electric mixer.
6- Add the rest of the flour with a wooden spoon.
7- Add 3 cups of the fruit compote (add more or less depending on your taste) and the chocolate chips with a wooden spoon.
8- Put the mix in the cake pan and bake at 180°C Cook until knife inserted near center comes out clean.
9- Let cool in the cake pan for half an hour .
10- Place the cake (upside down) in a nice dish and let cool .
11- Cover with fondant and decorate.
For the Icing.
1- Lightly beat the egg white and add the lemon juice, mix well.
2- Add the sugar the amount will depend on the consistency you like, I made it thick