The day before, soak the candied peel and sultanas in the liqueur and orange zest.
Grease and line your tins or molds.
Preheat your oven to 200°C.
Sift together the flour, cocoa and dried yeast. If using fresh yeast add it to wet mixture once the eggs have been added.
Cream together the butter and sugar until light and fluffy.
Add the eggs a little at a time until fully incorporated.
Fold in the flour mixture. Add candied peel and sultanas and mix.
Fill your tin or molds with the mixture and bake for either 40 minutes for a large cake and 20 minutes for the smaller ones; or until the cake springs back.
Once removed from the oven glaze with orange sugar syrup and leave cool.