Place dried pears, prunes and figs in a saucepan, cover with water and leave to soak overnight.
The next day, bring the soaked fruit to the boil in the same saucepan then boil for 2 minutes. Drain and reserve liquid. Cool then finely dice.
Mix the baking powder with the flour then sieve onto the work surface. Make a hollow in the middle and place the sugar, vanilla essence, lemon essence, ginger, cloves, cinnamon, kirsch and 2 tablespoons of the fruit water into it.
Mix with flour and sugar into a paste. Add diced fruit, hazelnuts, mixed peel and sultanas.
Knead everything together until fruit is evenly distributed. If the dough is too sticky add more flour. Shape the dough into a loaf shape and lay onto a lined baking tray.
Mix the instant mash with 3 tablespoons water then bring to the boil briefly. Brush over loaf.
Preheat oven to 180 degrees C and bake for about 50-60 minutes.