Savor the delightful symphony of flavors by making this traditional Italian fruit cake recipe! This delicious dessert, which is bursting with candied fruits, nuts, and fragrant spices, is a celebration of Italy’s rich culinary heritage. Whether you’re hosting a big event or a little family get-together, this fruit cake will definitely steal the show and leave everyone craving for more. Let’s learn something interesting about this well-liked Italian treat first, though, before we get into the kitchen.
Did you know that the origins of fruit cakes may be traced back to the Roman Empire? They were regarded as an opulent treat back then, usually saved for festivities and special occasions. The recipe changed throughout the years, with local variations added by each location. Fruit cakes have come to represent joy, wealth, and abundance throughout celebration seasons in Italy. They are still a beloved custom today, handed down through the ages and enjoyed with affection.
INGREDIENTS
- 1 cup of mixed candied fruits (such as cherries, pineapple, citrus peel)
- 1/2 cup of chopped nuts (such as almonds, walnuts, or hazelnuts)
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- Powdered sugar, for dusting (optional)
INSTRUCTIONS
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Set the oven temperature to 350°F (175°C). A 9-inch round cake pan should be lined with parchment paper for ease of removal or greased and floured.
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Place the chopped nuts and candied fruits in a mixing dish. To keep them from sinking to the bottom of the cake while it’s baking, toss them with a tablespoon of flour. Put aside.
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Mix the remaining flour, baking powder, and salt in a separate basin. Put aside.
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Beat the softened butter and granulated sugar in a large mixing basin until the mixture is light and fluffy.
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One egg at a time, beat in until well combined. Mix in the vanilla essence after adding it.
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Till a homogeneous batter formed, gradually add the dry ingredients to the wet components, alternating with the milk.
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The combination of candied fruits and nuts should be gently folded into the batter until it is uniformly distributed.
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Evenly distribute the batter after pouring it into the cake pan.
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Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
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After taking the cake out of the oven, let it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling.
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After the cake cools, sprinkle powdered sugar on top for a lovely finishing touch.
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Enjoy every piece of this delicious Italian fruit cake after slicing and serving it with a cup of coffee or tea!
Italian Fruit Cake
Equipment
- Mixing Bowls
- Whisk
- Electric mixer (or hand mixer)
- Measuring cups and spoons
- 9-inch Round Cake Pan
- Parchment paper (optional)
- Wire Rack
- Toothpick (for testing doneness)
Ingredients
- 1 cup of mixed candied fruits (such as cherries, pineapple, citrus peel)
- 1/2 cup of chopped nuts (such as almonds, walnuts, or hazelnuts)
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Set the oven temperature to 350°F (175°C). A 9-inch round cake pan should be lined with parchment paper for ease of removal or greased and floured.
- Place the chopped nuts and candied fruits in a mixing dish. To keep them from sinking to the bottom of the cake while it's baking, toss them with a tablespoon of flour. Put aside.
- Mix the remaining flour, baking powder, and salt in a separate basin. Put aside.
- Beat the softened butter and granulated sugar in a large mixing basin until the mixture is light and fluffy.
- One egg at a time, beat in until well combined. Mix in the vanilla essence after adding it.
- Till a homogeneous batter formed, gradually add the dry ingredients to the wet components, alternating with the milk.
- The combination of candied fruits and nuts should be gently folded into the batter until it is uniformly distributed.
- Evenly distribute the batter after pouring it into the cake pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
- After taking the cake out of the oven, let it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling.
- After the cake cools, sprinkle powdered sugar on top for a lovely finishing touch.
- Enjoy every piece of this delicious Italian fruit cake after slicing and serving it with a cup of coffee or tea!
Video
Q: What is Italian fruit cake?
A: Known by several names, including “panettone” or “torta di frutta,” Italian fruit cake is a classic dish recognized for its deep taste and dense consistency. Usually, candied fruits, nuts, and spices are combined and baked into a rich, moist cake.
Q: Is Italian fruit cake the same as panettone?
A: Indeed, especially during the holiday season, panettone is a common term for Italian fruit cake. Italian fruit cakes, or panettone, have gained popularity all over the world since its creation in Milan. They are distinguished by their lofty, dome-shaped exterior and fluffy inside.
Q: What are the key ingredients in Italian fruit cake?
A: Candied fruits (including cherries, orange peel, and pineapple), nuts (like almonds or walnuts), flour, sugar, eggs, butter, milk, and spices (like vanilla) are the main components of Italian fruit cake. Rum or brandy is occasionally used for taste.
Q: Can I make Italian fruit cake without alcohol?
A: Yes, you can make alcohol-free Italian fruit cake by just leaving out the brandy or rum in the recipe. Because the other components enhance the cake’s flavor, it will still be tasty and savory.
Q: How should Italian fruit cake be stored?
A: Italian fruit cake should be kept at room temperature in an airtight container. To keep it fresh, it can also be carefully wrapped in aluminum foil or plastic wrap. The cake may dry out faster if it is refrigerated.
Q: How long does Italian fruit cake stay fresh?
A properly preserved Italian fruit cake can last up to a week at room temperature. You may, however, freeze the cake for up to one or two months in an airtight container for a longer shelf life. When ready to serve, let it come to room temperature.
Nutrition Fact –
- Calories: Approximately 300-350 calories per serving
- Total Fat: Approximately 12-15 grams
- Saturated Fat: Approximately 6-8 grams
- Cholesterol: Approximately 60-80 milligrams
- Sodium: Approximately 150-200 milligrams
- Total Carbohydrates: Approximately 40-45 grams
- Dietary Fiber: Approximately 2-3 grams
- Sugars: Approximately 25-30 grams
- Protein: Approximately 5-7 grams
