Dried Fruit And Nut Cake

Serving Size : 1
Ingredients

for prepare Dried Fruit And Nut Cake

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	chopped toasted almonds - (about 7 ounces)
3/4	cup	diced candied lemon peel - (about 4 ounces)
2/3	cup	chopped toasted hazelnuts - (about 3 1/2 ounces)
2/3	cup	sifted all purpose flour
1/2	cup	diced candied citron peel - (about 3 ounces)
1/2	cup	diced candied orange peel - (about 3 ounces)
1/4	cup	unsweetened cocoa powder
1 1/4	teaspoons	ground cinnamon
1/2	teaspoon	ground allspice
1/2	teaspoon	vanilla extract
1/2	cup	honey
1/2	cup	sugar
1/4	cup	powdered sugar

Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300F. Mix first 10 ingredients together in large bowl. Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235F. (soft-ball stage), stirring frequently, about 4 minutes. Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.) Serves 12 to 14. Bon Appetit December 1991

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