1/2 c. flour, sifted
1/4 c. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 c. shelled, blanched toasted almonds
3/4 c. shelled, toasted hazel nuts
3/4 c. diced candied orange peel
3/4 c. diced candied citron
3/4 c. diced, candied mixed fruit
3/4 c. honey
3/4 c. granulated sugar
Powdered sugar

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 238 degrees on candy thermometer. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9 inch pie plate or spring-form cake pan. Smooth surface with a wet knife. Bake in 300 degree oven for 30 minutes or until firm. Remove from oven, sprinkle with powdered sugar and cool on rack. When cake is cool, remove from pan and dust all sides heavily with powdered sugar. Cut into wedges and serve.