Laurie says to chop the fruit "extra, extra fine" so I ran it through the Cuisinart so that it is the consistency of hummus or peanut butter. I was 3 oz. short of raisins and another 3 oz. short of currants, so I put in a couple of extra prunes. So now there are both prunes and plums in there. I used Navarro Vineyards Sweet Last Harvest Gewurztraminer, a 375 ml. split, instead of the "bottle of Passover wine".
Laurie says to put it in a large bowl or crock. I couldn't find an empty glass jar that was big enough to hold all this, and at the same time had a top, so I decided to use the Macaw cookie jar.
Here's the recipe as I made it:
13 oz. raisins
3 oz. dried prunes
13 oz. dried currants
16 oz. dried plums
16 oz. glace cherries
12 oz. candied orange peel
375 ml. sweet Gewurztraminer wine
12 oz. dark rum
(The photo makes it look like chili!)
Jeremy wants to know when we can eat this cake, and is disappointed that I say it will probably be a month before it is well marinated, baked and frosted. We shall see. And I'm sure we will take little tastes!