Christmas Fruit Cake Candy Recipe
Ingredients
| 1 1/2 cups coarsely chopped walnuts or hazelnuts | ||
| Almonds | 1 Cup (16 tbs), coarsely chopped | |
| 1 cup chopped dried figs or golden raisins | ||
| Candied orange peel | 1 Can (10oz), diced | |
| Candied lemon peel | 1 Can (10oz), diced | |
| Citron | 1 Can (10oz), candied | |
| Candied pineapple | 1 Can (10oz), diced | |
| Unsweetened cocoa | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Honey | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
Directions
Preheat oven to 300° F.
Grease and flour a 9-inch spring-form pan; set aside.
In a large bowl mix walnuts, almonds, figs, orange peel, lemon peel, citron, pineapple, cocoa, flour, cinnamon and cloves.
In a medium saucepan combine honey and sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, until a little of the syrup dropped into cold water forms a soft ball, about 4 minutes.
Do not overcook.
Pour syrup over nut-fruit mixture, tossing well.
Press into prepared pan, smoothing top.
Bake until firm, about 40 minutes.
Cool in pan.
Remove sides of pan.
Sprinkle with confectioners sugar, if desired.
Grease and flour a 9-inch spring-form pan; set aside.
In a large bowl mix walnuts, almonds, figs, orange peel, lemon peel, citron, pineapple, cocoa, flour, cinnamon and cloves.
In a medium saucepan combine honey and sugar.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, until a little of the syrup dropped into cold water forms a soft ball, about 4 minutes.
Do not overcook.
Pour syrup over nut-fruit mixture, tossing well.
Press into prepared pan, smoothing top.
Bake until firm, about 40 minutes.
Cool in pan.
Remove sides of pan.
Sprinkle with confectioners sugar, if desired.
Chef
