- Friuli Fruit Cake
- (Torta di Frutta Friuli)
- For the Dough:
1/4 cup sugar
1/8 cup warm milk
4 egg yolks
3 and 1/2 cups flour
2 tbsp dark rum
One (1 and 1/4-oz) packet active dry yeast
Grated zest of 1 lemon
Pinch of salt
For the Filling:
3 tbsp grated semisweet chocolate
1 tbsp candied fruits
4 tbsp crushed amaretti cookies
3/4 cup raisins
6 pitted prunes, chopped
6 dried figs, chopped
3/4 cup pine nuts, finely chopped
3/4 cup walnuts, finely chopped
1/2 cup hazelnuts, coarsely chopped
1/2 cup almonds, finely chopped
2 oz dark rum
4 tbsp sugar
4 tbsp butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
Pinch of salt
- Prepare the Dough:
Dissolve yeast with 1 tbsp sugar in 1/4 cup of the warm milk.
Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer.
Set to medium and beat until well mixed.
While beating, add 3 cups of the flour.
Add lemon zest, salt, rum, and yeast.
Gradually mix in remaining 1/2 cup milk until dough is smooth.
Turn dough out onto a lightly floured surface and knead for about 5-7 minutes.
Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm
place until it doubles in size, 1-2 hours.
Prepare the Filling:
Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate
for about 1 hour.
Mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits,
amaretti, 3 tbsp of the sugar, butter, vanilla, and salt.
Preheat oven to 375°F.
Roll out risen dough on a lightly floured surface into a 12 by 16-inch
Brush around edges with beaten egg.
Spread filling evenly over dough, avoiding edges.
Working from long side, roll up dough jelly-roll style.
Curl into a spiral.
Place on a baking sheet, cover with a kitchen towel, and set aside to rise for
about 30 minutes.
Brush with egg.
Sprinkle with remaining 1 tbsp sugar, and bake until browned, about 50-55
minutes. Serves 12.
- That's it!
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