Friulian Fruitcake

Name: Friulian Fruitcake
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 1 (1 1/4-oz.) packet active dry yeast; 1 ⁄ 4 cup sugar; 1 ⁄ 8 cup milk, warmed; 4 egg yolks; 3 1 ⁄ 2 cups flour; Grated zest of 1 lemon; Pinch of salt; 2 tbsp. dark rum; 3 ⁄ 4 cup raisins; 6 pitted prunes, chopped; 6 dried figs, chopped; 2 oz. dark rum; 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; 3 tbsp. grated semisweet chocolate; 1 tbsp. candied fruits; 4 tbsp. crushed amaretti cookies; 4 tbsp. sugar; 4 tbsp. butter, melted; 1 tsp. vanilla extract; Pinch of salt; 2 eggs, lightly beaten

Serves
serves 12

PAOLO DESTEFANIS

This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

For the Dough

1 (1 1/4-oz.) packet active dry yeast
¹⁄₄ cup sugar
¹⁄₈ cup milk, warmed
4 egg yolks
3 ¹⁄₂ cups flour
Grated zest of 1 lemon
Pinch of salt
2 tbsp. dark rum

For the Filling

³⁄₄ cup raisins
6 pitted prunes, chopped
6 dried figs, chopped
2 oz. dark rum
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
3 tbsp. grated semisweet chocolate
1 tbsp. candied fruits
4 tbsp. crushed amaretti cookies
4 tbsp. sugar
4 tbsp. butter, melted
1 tsp. vanilla extract
Pinch of salt
2 eggs, lightly beaten

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Instructions

Step 1

For 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. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1⁄2 cup milk until dough is smooth.

Step 2

Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.

Step 3

For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tbsp. of the sugar, butter, vanilla, and salt.

Step 4

Preheat oven to 375°. Roll out risen dough on a lightly floured surface into a 12'' x 16'' rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.

Step 5

Brush with egg, sprinkle with remaining 1 tbsp. sugar, and bake until browned, about 50 minutes.

For 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. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then 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 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tbsp. of the sugar, butter, vanilla, and salt.
Preheat oven to 375°. Roll out risen dough on a lightly floured surface into a 12'' x 16'' rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
Brush with egg, sprinkle with remaining 1 tbsp. sugar, and bake until browned, about 50 minutes.