Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup all-purpose unbleached flour -- sifted

  3. 1/4 cup unsweetened cocoa powder

  4. 1/4 teaspoon ground cinnamon

  5. 1/4 teaspoon ground allspice

  6. 3/4 cup shelled almonds -- blanched and 3/4 cup shelled hazelnuts -- blanched and -- toasted

  7. 3/4 cup candied orange peel -- diced

  8. 3/4 cup candied citron -- diced

  9. 3/4 cup candied mixed fruit

  10. 3/4 cup honey

  11. 3/4 cup granulated sugar


  13. confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238F on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife.

  2. Bake in a preheated 300F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serv


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