Cut the prunes and the whole candied cherries in half. At the beginning, form the breadcrumbs in a baking bowl as large as possible. Spread the almond kernels, spices, flour, raisins, fruit mix and the crushed prunes and candied cherries evenly on top. Grate the zest of the untreated lemon and add it as well. Stir this mixture well with a wooden spoon. Mix the whole eggs with a whisk, let the butter slowly melt and squeeze the remaining lemon. Mix the Guinness, whisky and juice of one lemon with the eggs, then stir in the melted butter. Remove the core from the apple and grate it with the peel (by hand or possibly in a food processor). Add the apple and the egg mixture to the dry dough in the baking bowl and mix thoroughly. Cover with a dishcloth and leave overnight in a cool place.
The following day, transfer the mixture into a suitable bowl with a diameter of 20 cm. Cover the bowl with a layer of parchment paper and then with a layer of aluminum foil. Tighten this covering with a band of heat-resistant material (e.g. spagat or parcel tape) so that the opening of the bowl is completely closed.
Bring water to a boil in a saucepan larger than the baking dish and place the baking dish in the saucepan so that the water is just below the bowl.