Italian Honey Confection Cake Recipe

Directions:

1. Spread nuts on a rimmed baking pan and bake at 350 for 20 minutes shaking pan twice.
2. Grease and flour square cake pan with removable bottom.
3. Line pan bottom with brown paper or cooking parchment then set aside.
4. Place the toasted nuts and candied orange and lemon peel in a large bowl.
5. Combine flour with cinnamon and allspice then sprinkle over nut mixture.
6. Stir until well blended and set aside.
7. In a saucepan combine honey and sugar.
8. Cook uncovered over medium high heat stirring often until mixture boils and reaches 265.
9. Remove from heat and pour over nut fruit mixture and stir until mixed.
10. Pour mixture into prepared cake pan and press down slightly to form an even layer.
11. Bake at 350 for 40 minutes.
12. Set on wire rack to cool completely.
13. Generously sift powdered sugar onto the center of a sheet of waxed paper.
14. Run a sharp knife around pan side then invert cake onto sugar dusted paper.
15. Carefully remove pan bottom and brown paper cutting paper away if necessary.
16. Generously sift more powdered sugar over bottom then invert cake onto plate.
17. Wrap cake tightly and store in a cool dry place.
18. When read to serve cut in thin wedges.