Pandolce

Method

Dissolve fresh yeast in warm water and set aside for 10 minutes. Cream butter and sugar together until pale and fluffy, then beat in eggs one at a time. Warm the dried fruit gently with honey to plump it slightly, then toss with fennel seeds and aniseed. Combine flour and salt, then fold into the creamed mixture alternately with the yeast liquid until a soft dough forms. Fold in the dried fruit mixture and pine nuts, reserving some pine nuts for the top. Transfer to a well-buttered dome-shaped or round cake tin, smooth the top, and scatter remaining pine nuts over the surface. Cover and prove in a warm place for 3-4 hours until well risen. Bake at 180°C for 50-60 minutes until golden and a skewer comes out clean, covering with greaseproof paper if browning too quickly. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.