Italian Honey Confection Cake Recipe

How to make it

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