Christmas Zelten Cake

Mix the yeast and sugar with warm water and let rest for 10 minutes. Add the flour, rye flour, salt, oil, aniseed and cumin, and knead well using a dough mixer. Cover and let the dough rise in the switched-off oven with the light on for about 30 minutes. Marinate the figs, raisins, sultanas, nuts, pine nuts, almonds, candied citron and candied orange peel with the white wine, rum and honey for at least 1 hour. Add the lemon zest, orange zest, cinnamon, ground cloves, allspice and nutmeg. Mix everything thoroughly with the dough in the kneading machine. Form the dough into round or elongated Zelten and decorate with walnuts and almonds. Place the cakes on a baking sheet and let rest for another 20 minutes. Bake in a preheated oven at 170°C for about 40 minutes, brushing frequently with honey or sugar syrup until they turn a rich golden brown. Let the Zelten cool, decorate with candied cherries then cover in plastic wrap.