Fruit and Nut Bundt Spice Cake

For the cake, chop nuts and chocolate with a large knife. Finely dice figs and apricots. Set aside some nuts and apricots for garnish. Mix remaining nuts and apricots with chocolate and figs.

Mix butter, sugar, cinnamon, cloves, ginger, coriander, anise, bourbon-vanilla sugar, salt and lemon and orange zest and juice. Add eggs one at a time to butter mixture, stirring at least 2 minutes after each addition. Mix flour, baking powder and cornstarch, sift over batter, fold in with a whisk and stir briefly. Fold nut mixture into batter.

Generously grease a bundt cake pan 22-24 cm diameter (approximately 8 1/2 to 9 1/2 inches diameter) and dust with flour. Evenly spread batter in prepared pan and bake in oven preheated to 175°C (gas mark 3)(approxiamtely 350°F) for 60-70 minutes. Let cake cool in pan for about 5 minutes. Invert pan to remove cake to a wire rack to cool completely.