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1
In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks.
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2
In a heavy skillet combine one pound of the brown sugar and 1 cup water.
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3
Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1 3/4 cups.
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4
Let the syrup cool; reserve.
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5
Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
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6
In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition.
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7
Beat in the vanilla, the flour mixture, and 113 cups of the burnt sugar syrup, reserving the remaining syrup for another use.
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8
In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10 inches springform pans.
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9
Bake the cakes in the middle of a preheated 350F (180C).
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10
oven for two hours, or until a toothpick inserted in the centers comes out with some crumbs adhering to it.
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11
(The centers of these cakes will be quite moist.)
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12
Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper.
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13
Let the cakes stand at room temperature for a week.
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14
Roll out half the almond paste between sheets of plastic wrap to form a 10 inches round and remove the top sheet of plastic wrap.
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15
Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap.
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16
Roll out and fit the remaining almond paste onto the remaining cake in the same manner.
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17
ICING:
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18
Using an electric mixer, beat 4 cups of the confectioners' sugar with the egg whites and lemon juice until the mixture will hold a soft peak.
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19
Beat in the remaining sugar, and beat the icing until it will hold a stiff peak.
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20
Transfer two cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes.
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21
Arrange the drages on the cakes.
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22
Makes two cakes.
