Preheat the oven to 150ºC . Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 110ºC . on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 23 cm pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 150ºC . oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serve.