Coarsely chop the dried fruit, candied lemon peel and candied orange peel. Add 3 tablespoons of mulled wine and let it steep for about 60 minutes. Wash the orange hot and rub dry. Grate the orange peel. Stir orange peel, butter and sugar until creamy.
Stir in eggs one after the other. Add gingerbread spice, vanillin sugar and salt and mix. Mix flour and baking powder and stir in alternately with the milk. Set aside 1 tablespoon of fruit mix. Fold the rest of the fruit mix and hazelnuts into the dough. Pour the dough into a greased and floured box form (11 x 22 cm), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 80 minutes, cover with baking paper in between. Then leave to rest in the switched off oven for approx. 10 minutes. Let the cake cool down and turn out onto a cake rack. Mix 1 tbsp.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 80 minutes, cover with baking paper in between. Then leave to rest in the switched off oven for approx. 10 minutes. Let the cake cool down and turn out onto a cake rack. Mix 1 tbsp. mulled wine and icing sugar and pour over the cooled cake. Decorate with 1 tbsp. fruit mix and let dry
waiting time approx. 3 hours