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175 g/6 oz granulated sugar
175 g/6 oz clear honey
100 g/4 oz dried figs, chopped
100 g/4 oz chopped mixed (candied) peel
50 g/2 oz glace cherries (candied), chopped
50 g/2 oz glace (candied) pineapple, chopped
175g/6 oz/1.5 cups blanched almonds, coarsely chopped
100 g/4 oz/1 cup walnuts, coarsely chopped
100 g/4 oz/1 cup hazelnuts, coarsely chopped
50 g/2 oz/0.5 cup plain (all-purpose) flour
25 g/1 oz cocoa (unsweetened chocolate) powder
5 ml/1 tsp ground cinnamon
A pinch of grated nutmeg
15 ml/1 tbsp icing (confectioners') sugar, sifted |
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Method:
Dissolve the granulated sugar in the
honey in a pan over a low heat. Bring to the boil and boil for 2
minutes until you have a thick syrup. Mix together the fruit and nuts
and stir in the flour, cocoa and spices. Stir in the syrup. Spoon the
mixture into a greased 23 cm/9 in sandwich tin (pan) lined with rice
paper. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 45
minutes. Leave to cool in the tin for 15 minutes, then turn out on to
a wire rack to cool. Sprinkle with the icing sugar before serving.
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