This is a wonderful fruity, nutty, heavy Italian cake, also known as Sienna Panforte. It is ideal for nibbling with coffee or for taking on a bushwalk. It is very easy to make – try experimenting with the nuts and fruits.

cup honey
5 teaspoons sugar
1 cup almonds
1 cup hazelnuts
cup chopped dates
1 cup mixed fruit
1 teaspoon cinnamon
1 teaspoon mixed spice
3 tablespoons cocoa
cup plain flour

Preheat oven (slow heat)

Heat honey and sugar to boiling.

Put fruit and nuts in a bowl. Add flour, spices and cocoa and mix well. Add honey and sugar mixture and mix well. It will be stiff and sticky.

Press mixture into a lined and buttered 20 cm (8") tin. Wet the hands and use them if it gets too sticky. Bake in a slow over for 40-45 minutes, or until just cooked. Take out of tin while hot and peel off paper or it will stick like cement. Best kept for a few days before eating, though that is quite difficult. Serve in thin slices.