To make starter dough, combine milk, 1/3 cup (100 ml) water and oil in a small saucepan; bring to a boil.
Cool until lukewarm.
Stir sugar into 3 tablespoons warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Add to milk mixture with salt.
Combine milk mixture, white bread flour and rye flour in a large bowl until blended.
Cover and let stand 12 to 18 hours.
To make filling, chop prunes, pears and figs.
Place in a medium bowl with raisins, currants and candied peel.
Pour freshly made tea over mixed fruit; cover and let soak overnight.
Add sugar, cinnamon, cloves, aniseed, salt, rum and lemon juice to fruit mixture.
Stir mixture thoroughly; cover and let stand 30 minutes.
Grease a deep 8-inch (20-cm) cake pan.
Preheat oven to 350°F (175°C).
Add fruit mixture to starter dough with flour, hazelnuts and walnuts.
Mix thoroughly until blended.
Turn batter into greased cake pan.
Decorate as illustrated with halved almonds, candied cherries and strips of angelica.
Bake 1 hour 10 minutes or until a skewer inserted in center comes out clean.
Cool in pan 1 hour; turn out onto a rack to cool completely.