Spiced Fruit and Nut Cake

Preheat the oven 350 degrees F. Butter the sides of a 9-inch springform pan. Line the bottom of the pan with buttered parchment paper. Set aside

Bake the hazelnuts on a baking sheet for about 15 minutes until fragrant, and the skins begin to flake. Remove the nuts from the oven and place them in a dish towel. Cover the nuts with the dish towel and let them steam for a minute or two, the briskly rub the nuts in a towel to remove the skins. Meanwhile, toast the almonds for about 5 to 10 minutes, or until lightly browned. Keep a careful eye on the almonds as they can burn quite easily.

Reduce the oven temperature to 300 degrees F. In a large bowl mix the first 8 ingredients together.

In a saucepan over medium heat, stir the honey and sugar together. Bring to a boil, stirring until all the sugar is dissolved. Using a candy thermometer cook until the the mixture reaches 235 degrees F (soft-ball stage). Remove from heat and stir the honey/sugar mixture into the chopped nut and fruit mixture. Mix quickly and well. Transfer to prepared springform pan. With damp or buttered hands or the back of a spoon, smooth the top of the Panforte.

Bake at 300 degrees F for about 30 to 35 minutes, or until the top is no longer sticky. Transfer pan to a wire rack. Remove the sides of the springform pan an while the Panforte is still warm. Heavily dust the top with confectioners' sugar.

When the cake has completely cooled, wrap it tightly in plastic wrap and store in a cool, dry place. A well wrapped Panforte will keep for several months.