How to make
Put the water and aniseed to boil together, cover and let them stew for 1 hour. Preheat the oven to 320°F (160 °C). Lay out baking paper in a tray and oil it a little.
Combine the two types of flour, the baking powder and ground spices in a bowl with a lid, close and shake thoroughly to mix them.
In another bowl, mix the honey and melted butter. Pour the aniseed water into the bowl and stir until everything gets mixed well.
In a separate bowl, mix together the walnuts, almonds, chopped prunes, apricots, lemon and orange peel. Mix them and add 1 tablespoon of this mixture to the other dry ingredients.
In a large bowl, mix the dry and wet ingredients and stir with a spatula briefly, just to mix them. Then add the walnuts and other fruits and mix them. You need to get a thick and lumpy batter. Pour the mixture into the prepared form and put it to bake at 300°F (150 °C) for 65 to 75 minutes or until a wooden skewer comes out clean when you poke it through the middle.
Leave the finished gingerbread to cool for 10 minutes before taking it out of the cake form. Allow to stand for at least 2 hours. To store it for longer periods of time, wrap it tightly in aluminum foil.
