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SIENA NUT CAKE

3/4 c almonds, blanched and coarsely chopped
3/4 c hazelnuts, lightly toasted and coarsely chopped
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 c flour to dredge candied fruit
1/2 c finely chopped orange peel
1/2 c finely chopped citron
1/2 c finely chopped lemon peel
1/2 c sugar
1/2 c honey

In a large saucepan, combine 1/2 cup each of honey and sugar; bring
to a boil and simmer syrup until a little of it dropped into cold
water forms a soft ball, or a candy thermometer registers 238
degrees. Remove at once from heat and mix well into this mixture
the fruit, which has been dredged in the flour, and the nuts.
Using a wooden spoon, turn into a 9" springform pan lined with
buttered waxed paper. Bake in a slow oven, 300 degrees for 30
minutes. Cool pan before removing sides. Place on cutting board
to cool, then sprinkle with confectioners' sugar. Cut with sharp,
strong knife. Store in covered tin.

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