Früchtelebkuchen (Gingerbread with dried fruits)
for the dough:
560 g flour (rye or wheat)
400 g white or brown sugar
1 packet (about 15 g) of baking powder, or 1 teaspoon of baking soda
4 whole eggs
6 tablespoons of honey
30 g mixed spices (ginger, cinnamon, cardamom, allspice, aniseed, pepper, cloves, nutmeg, coriander, fennel)
for the filling:
any fruit jam (red currant, raspberry, strawberry, blackberry, etc.)
700 g (or more if desired) dried fruits (some 100 g each of figs, dates, prunes, bitter orange candied peel (Aranzini), raisins, walnuts, peeled almonds, or as preferred)
for the chocolate icing:
250 g cooking chocolate
125 g coconut fat*, but butter or margarine can be used.
* coconut fat is the solid fraction of coconut oil, but has a higher melting point; it is popular as confectionary fat in Austria, and one brand name is Ceres.