1/2 lb. (about 2 c.) whole filberts or blanched almonds
1/2 lb. EACH finely chopped candied orange and lemon peel
1/2 c. all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 c. each honey and sugar
Powdered sugar

Spread nuts onto an ungreased rimmed pan and bake at 350 degrees for about 20 minutes. Grease and flour a 9 inch springform pan and line bottom with brown paper.

Place the toasted nuts and orange and lemon peel in large bowl. Combine flour with spices and sprinkle over nut mixture. Stir until blended.

In a saucepan, combine honey and sugar. Cook, uncovered, over medium heat, stirring often until boiling. Bring it to 265 degrees on a candy thermometer. Remove from heat and pour over fruit and nut mixture.

Pour mixture into prepared cake pan, pressing down firmly. Bake at 300 degrees for 40 minutes. Cool.

Sift powdered sugar generously onto center of sheet of waxed paper. Remove cake onto paper; remove pan bottom and brown paper. Sift powdered sugar over bottom and invert cake. Wrap the cake tightly, and it will keep as long as three weeks. Any of your favorite frostings can be added.