1 1/4 cups granulated sugar
3/4 cup honey
2 tablespoons water
1 package (12 ounces) semisweet
chocolate pieces (2 cups)
1 cup chopped unblanched almonds
1/2 cup finely chopped mixed candied fruit
2 eggs, well beaten
1/4 cup fresh orange juice
2 3/4 cups sifted all purpose flour
2 teaspoons EACH ground cinnamon and
1 teaspoon ground cloves
1 teaspoon EACH baking soda and baking
Thin Orange Frosting
Red candy shot
Combine sugar, honey, and water in large saucepan; bring to a boil. remove from heat; cool. Stir in chocolate, almonds, candied fruit, eggs, and orange juice.
Sift in flour, spices, soda, and baking
powder and blend thoroughly. Store dough in tightly closed container at room temperature for 3 days to ripen.
Spread in greased and floured pan, 15 X
10 X 1 inch. Bake in preheated slow oven
325 degrees F. for 35 to 40 minutes.
Cool. Spread top with Thin Orange
Frosting, cut into diamonds, and
decorate with red shot and green sugar.
Makes about 4 dozen.
THIN ORANGE FROSTING
To each 1 cup sifted confectioners'
sugar, add 1 to 2 tablespoons fresh
orange juice, stirring until of the
right consistency. Tint as desired.