Dried fruit and nut cake

1 servings

Ingredients

Quantity Ingredient
1½ cup Chopped toasted almonds; (about 7 ounces)
¾ cup Diced candied lemon peel; (about 4 ounces)
⅔ cup Chopped toasted hazelnuts; (about 3 1/2 ounces)
⅔ cup Sifted all purpose flour
½ cup Diced candied citron peel; (about 3 ounces)
½ cup Diced candied orange peel; (about 3 ounces)
¼ cup Unsweetened cocoa powder
1¼ teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Vanilla extract
½ cup Honey
½ cup Sugar
¼ cup Powdered sugar

Directions

Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300F. Mix first 10 ingredients together in large bowl.

Stir honey and ⅓ cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235F. (soft-ball stage), stirring frequently, about 4 minutes.

Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.) Serves 12 to 14.

Bon Appetit December 1991

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Converted by MM_Buster v2.0l.

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