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Christmas Fruit Cake Candy

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  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)

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.

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