Friulian Fruitcake

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

Friulian Fruitcake Friulian Fruitcake
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Yield: serves 12

For the Dough

  • 1 (1 1/4-oz.) packet active dry yeast
  • 14 cup sugar
  • 18 cup milk, warmed
  • 4 egg yolks
  • 3 12 cups flour
  • Grated zest of 1 lemon
  • Pinch of salt
  • 2 tbsp. dark rum

For the Filling

  • 34 cup raisins
  • 6 pitted prunes, chopped
  • 6 dried figs, chopped
  • 2 oz. dark rum
  • 34 cup pine nuts, finely chopped
  • 34 cup walnuts, finely chopped
  • 12 cup hazelnuts, coarsely chopped
  • 12 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

Instructions

  1. For the dough: Dissolve yeast with 1 tbsp. sugar in 14 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 12 cup milk until dough is smooth.
  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.
  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.
  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.
  5. Brush with egg, sprinkle with remaining 1 tbsp. sugar, and bake until browned, about 50 minutes.