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For the shake: Acremer the butter well (It can be half with salt and half without salt) with white granulated sugar. Add one to one 10 large or 12 medium eggs, beating well between each addition.
Separately, sift the flour with 1 tablespoon of baking powder, 1 teaspoon of cinnamon powder, 1 teaspoon of nutmeg and 1/2 teaspoon of cloves powder. If, when adding the eggs, the batter is loosening and looks like cut, insert small portions of the flour mixture with the eggs until they recover consistency. Add vanilla essence to taste. Finish adding the flour little by little, avoiding beating a lot, just enough to incorporate it well.
Add 1/4 cup of caramel color and beat a little more until the color mixes well. In addition, the dried fruit has been well chopped: almonds, walnuts, raisins, plums and figs. This is incorporated by hand to spread the dry fruit well in the shake and prevent lumps from forming. Add the rind of the peel of 1 lemon or orange. This amount of shake yields for 40 servings and you need a 12-inch or two 8-inch round mold.
Grease the mold well and pour the maximum mixture up to 2/3 of the mold. The oven should be preheated to 350 degrees for half an hour. The mixture in the mold of 12 "takes to bake of 1 1/2 - 1 3/4 hours. The oven can only be opened after 1 hour, before affecting the result of the cake. When you notice that the surface is well cooked approaching the time of 1 1/2 hours, you can check it with a dry stick to check if it is well cooked. When the stick comes out completely dry it is time to remove it from the oven. Once removed from the oven, wait 5 minutes, unmold it on aluminum foil and bathe with a bottle of sweet wine vermouth or your liking. Keep it wrapped in plasticine and let it age for a few days before cutting it. Will know to "manjar de dioses".
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