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Friuli Fruit Cake
Friuli Fruit Cake
(Torta di Frutta Friuli)
 
 
Ingredients:
 
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
 
Directions:
 
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 375F.

Roll out risen dough on a lightly floured surface into a 12 by 16-inch rectangle.

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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