Remove pits from prunes, cut pears and prunes in small pieces; stand aside.

Clean currants and raisins, blanch and shred almonds, chop walnut meats, citron, orange peel and figs; add cinnamon, cloves and anise seed.

Mix together flour and one quart of the fruit juice; add the compressed yeast cakes (dissolved in a little warm water), knead well, set a sponge as for ordinary bread; when raised, add the remaining quart of fruit juice, sugar, butter and salt.

A small quantity of brandy or sherry may be added, but if not liked, fruit juice may be substituted.
Add the remaining ingredients, and knead thoroughly.

Allow dough to raise from two to three hours and when light form into loaves and allow to stand an hour, when bake.