1. Mix yeast &sugar together with warm water &let rise for 10 mins.

2. Add flour, rye flour, salt, oil, aniseed, and cumin; knead well

3. Cover, and let mixture rise for 30 minutes at 35 degrees Celsius.

4. Marinate the figs, raisins, sultanas, walnuts, pine nuts, almonds, citron, candied orange peel (soak in white wine beforehand) in rum and honey for at least an hour

5. Add lemon &orange zest, cinnamon, cloves, allspice & nutmeg.

6. Mix the marinated fruits and nuts into the dough thoroughly using

7. Form dough into round cakes & decorate with walnuts & almonds.

8. Place cakes on a baking sheet and let rest for 20 minutes.

9. Bake in preheated oven, brushing frequently with honey or sugar syrup, until they take on a rich brown colour.

10. Let cool. Decorate with candied cherries then cover Baking temperature: 170 degrees Celsius, cooking time: 40 minutes