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Warm the honey in a saucepan and, when it is completely liquid, pull off the heat and stir in half the chopped candied fruit.
Put the flour in a large bowl, then add the chopped almonds, pine nuts, baking powder, spices, cocoa, chopped chocolate, jam, marsala and the honey/candied fruit mix.
Stir gently but thoroughly, then pour into a greased and floured tin – ideally a ring tin, but a round 25cm cake tin will work, too. Leave to rest for four hours.
Decorate the cake with the remaining 75g candied fruit, whole almonds and walnut halves, then bake at 180C (160C fan)/350F/gas 4 for 45 minutes, until firm.
Take out of the oven, leave to cool a little, then take out of the tin and leave to cool completely.
Brush with warm honey, then slice and serve.