Preheat oven to 350 degrees F. Grease an 8 inch round cake pan with butter. Cut a round of parchment paper to fit the bottom of the pan precisely and slip the paper into the pan. Set aside.
2
Spread the hazelnuts and almonds in a shallow baking pan or cookie sheet and place in preheated until lightly toasted (about 10 minutes). Remove from oven and set aside to cool.
Lower oven temperature to 300 degrees F.
3
In a large mixing bowl, combine the candied fruits, all of the spices and the flour and stir together with a wooden spoon. Add the toasted nuts and stir to coat thoroughly with the flour mixture. Set aside.
4
In a small heavy saucepan, stir together the granulated sugar and honey and the bring to a boil. Cook the mixture until it registers 250 degrees F. on a candy thermometer (hard ball stage) or a small bit forms a hard ball when pressed between the fingertips in ice water. Immediately pour the sugar syrup into the dry ingredients and stir until all the ingredients are well coated.
5
Pour the batter into the prepared pan. Lightly dampen your hands and press the mixture evenly and firmly into the pan.
The cake should be about 1 inch thick. Bake in the preheated oven (300 degrees F.) for 1 hour. The cake will seem undone at this point but it will harden as it cools. Cool completely in the pan and then invert onto a platter. Remove the parchment paper. Sieve the powdered sugar over the top before serving.
