Heat the oven to 300ºF. Prepare a spring form pan with nonstick spray and line with parchment, and then spray the parchment.
Coarsely chop the walnuts.
In a bowl, mix the walnuts with the raisins, currants, figs, flour, orange and lemon zest, and spices.
In a small saucepan on medium heat, heat the sugar, honey, and butter stirring constantly, until it reaches between 242ºF and 248ºF on a candy thermometer (soft ball stage). Immediately pour into the walnut mixture and stir together quickly. Then pour it into the prepared pan and smooth it with a spatula. It hardens quickly, so work fast.
Bake about 30 to 40 minutes, until set.
Once cool, remove from the pan, peel off parchment and cut into 16 pieces.
This rich chocolate cake flavored with peppermint is perfect for the holidays. It’s drizzled with a rich chocolate peppermint glaze and finished with walnuts and crushed peppermint candies. Kitchen Hack: Use dental floss to expertly cut your bundt cake. Learn more.
Savor the layers of decadent strawberry shortcake trifle; a delightful medley of juicy strawberries, fluffy biscuits, dairy-free whipped cream, and crunchy walnuts, creating a tempting symphony of flavors and textures.
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