Line a deep sponge cake tin or a loose-bottomed 18–20 cm (7–8 inch) round cake tin with rice paper. Combine the nuts, peel and fruit, then sift in the spices and flour and stir until evenly mixed.
Put the honey and caster sugar into a saucepan and bring slowly to the boil. Pour over the nut mixture and stir well until blended and a sticky mass forms.
Place the mixture in the tin, but don't press down too firmly. Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for about 50 minutes or until almost firm to the touch.
Cool in the tin and then remove carefully. If the rice paper is torn or pulled away from the cake, add a new layer, attaching it with a dab of lightly beaten egg white. Dust the top heavily with icing sugar and serve cut into thin wedges.