|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Honey||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Ground nutmeg||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Golden raisins||1 Cup (16 tbs) (Sun Maid Brand)|
|Mixed candied fruit||1⁄2 Cup (8 tbs)|
|Diamond walnuts||1 Cup (16 tbs), chopped|
|Glaze||1 Cup (16 tbs) (Lemon Glaze)|
|Candied cherries||4 (For Garnishing)|
|Citron||4 (For Garnishing)|
In large bowl, beat sugar and egg until smooth and fluffy.
Add honey, lemon peel and juice; beat well.
In medium bowl, sift flour with nutmeg, cinnamon, cloves, baking soda and salt; gradually mix into egg-sugar mixture on low speed.
Stir in fruits and nuts.
Spread batter into greased 15x 10-inch jelly-roll pan.
Bake in preheated 375Â°F oven 20 minutes or until lightly browned.
Cool slightly in pan; brush with Lemon Glaze.
Cool; cut into diamonds.
Decorate with candied cherries and slivers of citron, if desired.
Store in covered container up to 1 month.