Combine sugar, honey and water in a large saucepan. Bring to a rolling boil then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, dried fruit, eggs and orange juice. Sift together the flour, cinnamon, cloves, cardamom, bicarb soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl and refrigerate for 2 to 3 days to blend the flavours.
Preheat oven to 170 degrees C. Grease and flour a Swiss roll tin. Spread the dough evenly into the prepared tin. Bake for 35 to 40 minutes in the preheated oven. Cool and cut into diamond shaped bars.
To make the orange icing, put the icing sugar in a small bowl and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Place red jelly beans on top and sprinkle with green decorating sugar.