Preparation
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In a bowl, place the diced candied fruit, walnuts, almonds and raisins. Mix everything and set aside.
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In a bowl place the flour and sugar. Mix everything together and make a well in the middle. Add the eggs, butter at room temperature, lemon zest, orange zest, baker's yeast and warm milk. Knead everything until the mixture is elastic and soft.
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Add another 200 g of flour if the dough is still too soft. Add the port wine, knead everything until the mixture is elastic and soft.
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Sprinkle the table with flour and shape the dough into a ball, dusting it with flour. Place the dough in a bowl sprinkled with flour, cover with a cloth and let it rise for 30 minutes or until it doubles in volume.
Sprinkle the table with flour, roll out the dough, add the candied fruits and dried fruits and knead again. Shape the dough into a ball, sprinkle it with flour and cover it with a cloth, leaving it to rise for 1 hour or until it doubles in volume.
Place the dough on a tray and make a hole in the middle. Cover and let rest for 30 minutes.
Brush the cake with beaten egg yolk and decorate the entire surface with the remaining candied fruits and dried fruits.
Place in a preheated oven at 180ºC for 30 minutes. Leave to cool after cooking.
Brush with honey or quince jam and sprinkle the powdered sugar in 4 dollops over the top of the cake.
