Place the star anise pods and the whole cloves in a small pouch of cheesecloth so you can easily pull them out of the mixture later.

Cut all the dried fruits and the pear to the same size as the raisins and cranberries and in a medium bowl, pour the rum over top.

Let it macerate overnight at room temperature (Or to speed the process microwave for 1 minute to reconstitute) and then let it sit for 3 hours

Chop the nuts to same size, but reserve aside for last.

In a large sauce pot combine the macerated fruits, the zest, grated ginger, spices, sugar, applesauce and vegan butter and bring to a boil.

Reduce heat and simmer for 10 minutes on low heat.

Let it cool for about 15 minutes, remove the sack of whole spices (anise pods and cloves) and discard then add the nuts and the sifted flour, egg replacer, baking soda and powder .

Pour the batter into a greased 9" x 5" loaf pan or if you are using the mini loaf pan like me, you will only get 6, be sure to fill the batter almost to the top (about 3/4 full) for whatever size [an you are using.

Cool in the pan until you can touch the pan without burning yourself and then flip out onto a wire rack to cool the rest of the way.

Cool completely then wrap well and store in the refrigerator for up to 2 weeks

Sprinkle loaves with confectioners sugar or ice with optional buttercream and additional fruit compote as shown in the picture