|All purpose flour||2 Cup (32 tbs)|
|Unsweetened cocoa powder||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Whole unblanched almonds||2 1⁄2 Cup (40 tbs)|
|Hazelnuts||2 1⁄2 Cup (40 tbs)|
|Chopped walnuts||2 1⁄2 Cup (40 tbs)|
|Golden raisins||1 1⁄2 Cup (24 tbs)|
|Candied fruit||1 1⁄4 Cup (20 tbs)|
|Minced orange rind||2⁄3 Cup (10.67 tbs)|
|Liquid honey||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate||3 Ounce, melted|
|Icing sugar||1 Tablespoon|
In small bowl, blend flour, cocoa, pepper, nutmeg and cinnamon; set aside.
In separate bowl, combine almonds, hazelnuts, walnuts, raisins, candied fruit and orange rind; set aside.
In large saucepan, bring honey, sugar and wine to boil; reduce heat and simmer for 2 minutes.
Remove from heat; stir in chocolate.
Blend in flour mixture, then nut mixture.
Divide into 3 portions; place each on piece of waxed paper.
With wet hands, shape into 10- x 4-inch (25 x 10 cm) logs, pressing to break air bubbles and pushing in any exposed nuts.
Peel off paper; place on greased baking sheet.
Place in cold oven; turn to 350°F (180°C) and bake for 40 minutes or until lightly browned.
Let cool for 10 minutes; let cool completely on racks.
Wrap in plastic wrap and foil; let stand for 24 hours.
(Cakes can be stored for up to 1 month.)