Ingredients:

2 kg (70.55 ounces) flour

750 g (26.46 ounces) sugar

500 g (17.64 ounces) margarine

300 g (10.58 ounces) lard

10 g (0.35 ounces) clove pink

10 g (0.35 ounces) cloves

20 g (0.35 ounces) ground anise

30 g (1.08 ounces) ground cinnamon

10 g (0.35 ounces) ginger

2 tablespoons baking soda

1 tablespoon nutmeg

400 g (14.11 ounces) cider

400 g (14.11 ounces) raisins

400 g (14.11 ounces) almonds

1 litre (1.76 pints) milk

¼ kg (8.82 ounces) honey

1 bread dough

1 kg (35.27 ounces) walnuts

3 dl (0.53 pints) treated wine

Juice of three oranges

Zest of 3 lemons

1 glass of brandy liquor

Preparation

Place the flour and the spices onto a bowl. Afterwards, add the previously chopped or ground walnuts and the almonds. Then, add the raisings, the cider and the lemon zest and mix. Melt the lard, margarine and sugar in a pan, and turn the cooker off after all has been melted. To it add t he honey, mixing a little and let it cool down. When it is warm, make a hole in the flour and pour the honey, orange juice, brandy, treated wine and the bread dough, which should be well broken. Next, add the baking soda and mix all until the flour is no longer visible, and flatten the mix. Leave it overnight and bake in a temperate oven for forty five minutes.

NOTE: Do not let the dough harden too much.