Ingredients

• 4.4 oz (125 g) unsulphured dried apricots
• 8.8 oz (250 g) dried pears
• 8.8 oz (250 g) fried figs
• 8.8 oz (250 g) stoned prunes
• 4.4 oz (125 g) currants
• 8.8 oz (250 g) sultanas
• 8.8 oz (250 g) sugar
• 7.6 floz (225ml) water
• 1 cup liquid for
• 1 packet of dried yeast (about 42 grams or 1.41 oz)
• 8.8 oz (250 g) flour
• 1 tsp ground aniseed
• 1 tsp cinnamon
• 1 pinch of ground cloves
• 1 pinch of ground cardamom
• 1 pinch of ground ginger
• 8.8 oz (250 g) chopped hazelnuts
• 1.76 oz (50 g) chopped candied orange peel
• 1.76 oz (50 g) chopped candied lemon peel
• Butter for the baking tray

Directions

1. Chop the apricots, pears, figs and prunes an place in a bowl. Add the currants and sultanas. Soak the fruit in warm sugar water and leave to stand for 24 hours.
2. The following day place the fruit and marinade in a saucepan.
3. Add water. Bring to the boil for approx. 5 mins.
4. Sieve the fruit and collect the juice. Bring the juice to the boil again. Take one cup of the juice, allow to cool slightly and add the yeast.
5. Mix the flour with the spices and sieve onto the work surface/board. Create a well in the middle and pour the yeast mixture into the well.
6. Mix to a firm dough adding a little more of the liquid if necessary. Wrap the dough and leave to rise for 30 mins.
7. Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
8. Preheat the oven to 392°F (200°C).
9. Butter the baking tray and bake the loaf for about an hour.