preheat oven to 180°c/160°c fan forced. grease and line base and sides of two 20cm round cake pans with baking paper.
melt sugar and honey together in a heavy based saucepan over a low heat, stirring constantly until sugar has dissolved. increase heat to medium. boil, until it reaches a temperature of 115°c on a sugar thermometer.
meanwhile, combine flour, NESTLÉ baking cocoa, spices, fruit and nuts in a bowl. add hot syrup and mix quickly together. pour into prepared pans. dip hands in iced water and pat mixture flat with wet hands. bake for 45 minutes.
when cool, liberally dust with icing sugar. cut into wedges, wrap in baking paper and foil to store.
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