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Christmas Fruit Cake Candy

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Ingredients
  Coarsely chopped walnuts/Coarsely chopped hazelnuts 1 1⁄2 Cup (24 tbs)
  Coarsely chopped almonds 1 Cup (16 tbs)
  Chopped dried figs/Golden raisins 1 Cup (16 tbs)
  Candied diced orange peel 4 Ounce (1 Container)
  Diced candied lemon peel 4 Ounce (1 Container)
  Diced candied citron 4 Ounce (1 Container)
  Diced candied pineapple 4 Ounce (1 Container)
  Unsweetened cocoa 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs) (Unsifted)
  Ground cinnamon 2 Teaspoon
  Ground cloves 1 Teaspoon
  Honey 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 300° F.
Grease and flour a 9-inch spring-form pan; set aside.
In a large bowl mix walnuts, almonds, figs, orange peel, lemon peel, citron, pineapple, cocoa, flour, cinnamon and cloves.
In a medium saucepan combine honey and sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, until a little of the syrup dropped into cold water forms a soft ball, about 4 minutes.
Do not overcook.
Pour syrup over nut-fruit mixture, tossing well.
Press into prepared pan, smoothing top.
Bake until firm, about 40 minutes.
Cool in pan.
Remove sides of pan.
Sprinkle with confectioners sugar, if desired.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked
Restriction: 
Vegetarian

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