Cut dried plums, apple rings and apricots into cubes.
Coarsely chop walnuts. Cream butter until creamy. Add gingerbread spice, sugar, vanilla sugar, lemon zest and salt gradually and fold in the eggs.
First mix flour and baking powder and fold in the plum brandy, then the fruit, sunflower seeds as well as the raisins.
Butter two loaf pans (26 cm long) and sprinkle with breadcrumbs. Pour in the dough up to 2/3 of its height. Bake in the oven for 70-75 minutes (electric oven: 175 °C convection oven: 160 °C gas: level 2). Rest the cake in the pan for 15 minutes, then turn it out to cool. Dust with powdered sugar.
Per slice 370 calories = 1550 joules