3/4 c. almonds, blanched & coarsely chopped
3/4 c. hazel nuts, lightly toasted & coarsely chopped
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 c. flour to dredge candied fruit
1/2 c. finely chopped orange peel
1/2 c. finely chopped citron
1/2 c. finely chopped lemon peel
1/2 c. sugar
1/2 c. honey

In a large saucepan, combine 1/2 cup each of honey and sugar; bring to a boil and simmer syrup until a little of it dropped into cold water forms a soft ball, or a candy thermometer registers 238 degrees. Remove at once from heat and mix well into this mixture the fruit, which has been dredged in the flour, and the nuts. Using a wooden spoon, turn into a 9" springform pan lined with buttered waxed paper. Bake in a slow oven, 300 degrees for 30 minutes. Cool pan before removing sides. Place on cutting board to cool, then sprinkle with confectioners' sugar. Cut with sharp, strong knife. Store in covered tin.