Trentino Fruit Cake

Name: Trentino Fruit Cake (Zelten Trentino)
Yield: Makes 2 Large Cakes
Cuisine: Italy
Ingredients: 2 measures rum or grappa; 6 coriander seeds, crushed; 4 oz (100 g) pine kernels; 2 measures rum or grappa; 4 oz (100 g) dried figs; 4 oz (100 g) sultanas; 4 oz (100 g) candied lime or lemon or chopped mixed peel; 4 oz (100 g) candied lime or lemon or chopped mixed peel; 3 oz (75 g) caster sugar; grated rind of 1 orange; 4 oz (100 g) unsalted butter; 3 egg yolks; 4¾ oz (135 g) blanched almonds; about 8 fl oz (250 ml) warm milk; 4 oz (100 g) candied lime or lemon or chopped mixed peel; 4¾ (135 g) shelled walnuts; 1½ oz (40 g) dried yeast; 1 lb6 oz (700 g) plain white flour, sifted

Zelten Trentino

Preparation info

Makes
2
Large Cakes

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

A very rich, quite heavy fruit cake, made with equal amounts of fruit and cake dough and not for those with a delicate digestive system. Trentino housewives are very good at making this delicious cake, which is traditionally prepared at Christmas time in every small town and village of the region.

Ingredients

1 lb6 oz (700 g) plain white flour, sifted
1½

Europe
Italy
Trentino
Dessert
Mediterranean
Christmas
Cake
Vegetarian

Method

Measure 7 oz (200 g) of the flour into a bowl, mix it with the yeast and add as much milk as you need to create a soft, pliable dough. Cut a cross on the top, cover with cling film and put in a warm,