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This traditional Italian treat will last for two weeks in an air-tight container. I like to make mine the weekend before Christmas, that way whenever unexpected guests surprise me I always have a treat to offer. 
100g soft brown sugar sugar
125g honey
40g butter
100g whole pistachios
150g whole Hazelnuts
50g pecans 
50g Flaked almonds
50g dried dates, chopped
50g dried cranberries
100g raisins
*1 tbsp of peel paste
50g dark chocolate drops
100g plain flour
40g cocoa powder
1 tsp cinnamon

You will also need a springform 20cm (8 inch) cake tin, lined with baking parchment

Preheat the oven to 170ÂșC 

Heat the sugar, butter and honey together in a pan slowly until the sugar dissolves. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool slightly.

Mix together the nuts and fruit, chocolate and peel paste. Add the flour, cocoa powder and cinnamon, stir to combine. 

Add the cooled syrup and stir to combine. 

The mixture will feel quite stiff, so use your hands to knead the mixture into the tin. Flatten the top with your hands, to create an even layer, and bake in the centre of the preheated oven for 35-40 minutes until just firm to the touch. Leave to cool and firm completely before removing from the pan (about 3 hours)
 Dust with a little icing sugar to serve.  I added a little spun sugar x

*t's just normal mixed peel that I whizz in a food processor with a tablespoon of boiling water to make into a paste, store the rest in the fridge xx