Dried Fruit Cake

Soak the dried apricots and black plums in hot water until they're soft (about 10-15 minutes)

Then, cover with plastic wrap at the time of use

For the filling, mix together the powdered sugar, water, and cream of tartar

Bring to a boil and stir until the powdered sugar dissolves

Cover the pot and cook for 3 minutes

Then, remove the lid and cook until it reaches the point of being slightly firmer

Pour the mixture onto a marble or other smooth surface

Let it rest for 30 minutes, until it starts to firm up

The mixture will be transparent

Use a spatula to lift the mixture from the sides and smooth out again

Work the dough from one side to the other, keeping it in motion

It will start to thicken, become white, and then suddenly transform into a firm mass

Start kneading immediately with your hands for about 5 minutes

While one person is kneading the fondant, another person cuts the butter or margarine into small pieces

Add the butter or margarine and knead until it's well distributed throughout the dough

Dust your hands with flour or cornstarch and shape into balls of about 1 cm in diameter using the fondant

Fill each dried apricot and black plum with a ball of fondant, pressing the fruit around it

Coat the filled fruits with powdered sugar to ensure they're well covered

Wrap in squares of parchment paper.