Christmas Fruit Cake Candy
|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.