Italian Fruity Nut Cake

Name: Italian Fruity Nut Cake
Yield: 32 Servings
Ingredients: 50 g Butter; 200 g Coarsely Chopped Almonds; 150 g Coarsely Chopped Dried Dates; 150 g Coarsely Chopped Dried Apricots; 100 g Dried Cranberries; 100 g Coarsely Chopped Walnut Kernels; 60 g Wheat Flour; Cinnamon; tsp Nutmeg; tsp Coriander; tsp Ground Cloves; 125 g Honey; 125 g Icing Sugar; Caster Sugar