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Make and prepare the white bread dough.
Roll the dough on a floured pastry-board to about 0.5 cm (¼ inch) deep.
Put dabs of lard (about the size of half a walnut) on the dough, spaced at about 2.5 cm (1 inch).
Sprinkle with granulated sugar and spices (if used) and a third of the mixed fruit, peel and spices (if used).
Fold into three from the ends and then into three from the sides.
Turn the dough through 90° and roll it out again.
Repeat this process twice, each time putting on dabs of lard, spices, sugar and dried fruit.
After three foldings and lardings, roll out and shape to fit the size of your baking-tin.
Cover and leave in a warm place for 30 minutes to rise.
Score across the dough with a knife, and bake in a moderate oven (220°C / 425°F / Gas mark 7) for 30 minutes or until well risen and golden brown.