1 pound pecans, chopped
8 ounces chopped candied orange peel
4 ounces chopped candied lemon peel
1½ cups self-rising flour
2 teaspoons ground cinnamon
½ teaspoon allspice
1 cup honey
1 cup sugar
1 1-ounce square semisweet chocolate, melted
Confectioners’ sugar

Preheat oven to 300°F.  Spray a 12-inch springform pan with non-stick vegetable spray.

In a large bowl, combine pecans, candied peels, flour, cinnamon, and allspice; set aside.

In a heavy 2-quart saucepan, combine honey and sugar; bring to boiling over medium heat.  Continue cooking, without stirring, until mixture reaches soft ball stage (240°F).  Carefully pour honey mixture over the fruit mixture; stir with a wooden spoon until well blended.  Spread the batter in prepared springform pan; smooth the top.

Bake for 40 minutes or until golden brown.  Cool completely on a wire rack.  Drizzle with melted chocolate; let stand until set.  Loosen sides of the springform and remove.  With a sharp knife, cut into 24 wedges.  Sprinkle with confectioners’ sugar.

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!