PREPARATION

Cut the figs into small pieces. Mix them in a bowl with the sultanas and sultanas. Add half a glass of rum and let ca.6 hours rest.

Heat 50 g of honey with 50 ml white wine . Pour the mixture over the figs and raisins. Coarsely chop the walnuts, hazelnuts, almonds and pine nuts with a knife. Cut the candied citron and orange into small cubes. Put everything in the bowl and add the grated rind of half a lemon and half orange. Mix well and let rest about 12 hours.

Dissolve the yeast in 100 ml of lukewarm water. Add half a teaspoon of honey and 1 tsp oil. Mix the flour and rye flour with a pinch of salt and 1 tbsp mixed spices. Pour the yeast water and knead the whole into a dough. Let the dough rise for 1 hour or until doubled in volume.

Knead all nuts and fruits through the dough. Divide the dough in 4 tins of choice. Brush the loaves with a syrup of sugar and honey and let them rest for approximately 30 minutes.

Preheat the oven to 160°C. Decorate the cakes with nuts and dried and candied fruit. Put the shapes on baking trays lined with baking paper. Brush the loaves again with the syrup and bake for around 40 minutes in the oven. Allow the bread to cool, wrap in cling film and leave to rest for two weeks before you eat them.