Friulian Fruitcake

Name: Friulian Fruitcake
Yield: Serves 12
Cuisine: Italian
Ingredients: 1 1 ¼-oz. packet active dry yeast; ¼ cup sugar; ½ cup hazelnuts, coarsely chopped; ¼ cup crushed amaretti cookies; ¾ cup walnuts, finely chopped; ½ cup almonds, finely chopped; 1 tbsp. candied fruits; 1 tsp. vanilla extract; ¼ cup unsalted butter, melted; 3 tbsp. grated semisweet chocolate; 2 eggs, lightly beaten; 4 egg yolks; ¾ cup milk, heated to 115°F; 3 ½ cups flour, plus more for dusting; 4 tbsp. butter, softened; Pinch of salt; Grated zest of 1 lemon; 2 oz. dark rum; 2 tbsp. dark rum; 6 dried figs, chopped; ¾ cup raisins; ¾ cup pine nuts, finely chopped; 6 pitted prunes, chopped

Preparation info

Serves
12

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This panettone-like Christmastime fruitcake, a specialty of the northeastern region of Friuli, is rolled up like a jellyroll, so the rich filling permeates every slice. The dough and filling both contain dark rum, but if you want an extra kick, act like a local and dip pieces of the cake into grappa before eating.

Ingredients

For the Dough

1 1 ¼-oz. packet active dry yeast
¼ cup sugar
¾

Europe
Italy
Friuli
Vegetarian
Mediterranean

Method

Make the dough: Dissolve yeast with 1 tbsp. sugar in ¼ cup milk. Combine yolks, butter, and remaining sugar in bowl of a stand mixer. Beat on medium speed until well mixed. Continuing t