Coarsely chop 100g of blanched almonds and 75g of hazelnuts and gently toast in a frying pan until lightly golden brown (and the aroma is irresistible).
Finely chop 30g of crystallized ginger, 30g of cherries and 80g of mixed peel. Put in a bowl with nuts. Add 90g of wholemeal flour, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/2 teaspoon of (freshly) ground cloves. [And up to 3 tablespoons of cocoa if you like - decrease the flour if you do.]
Pour honey and sugar in the bowl and mix well. Spread mixture into a 20 cm lined, buttered tin. Bake at 160oC for 40-45 minutes. Sprinkle with icing sugar and allow to cool. Serve in thin slices.