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Panforte (Italian Fruitcake) Recipe

recipetips.com - A dense, chewy cake, loaded with fruit and nuts.
Ingredients
  • 1 cup hazelnuts
  • 2 tablespoons butter
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 small orange: juice (1/4 cup) and grated zest
  • 1 cup chopped, pitted dates
  • 1/2 cup diced candied pineapple
  • 1/2 cup chopped dried apricots
  • 1/3 cup flour
  • 1/3 cup cocoa
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon finely ground black pepper
Change Servings
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1.5 hours
Container: 8" springform pan
Serving Description: 1 slice
Directions
  • Preheat oven to 300° F. Spread hazelnuts in a shallow pan and toast in the preheated oven for 10 minutes.
  • Prepare an 8" round pan: grease well. Cut a circle of waxed or parchment paper to fit bottom of pan, and grease paper.
  • In a small pan, melt butter, add sugar, honey, orange juice and zest. Stir to mix well, then cook, medium high, without stirring, to 250 on a candy thermometer, or until a small amount dropped into a small bowl of cold water can be gathered into a fairly firm ball--about 10 minutes. If testing by hand, start testing after 6 minutes.
  • While the sugar mixture cooks, mix in another bowl: toasted hazelnuts, chopped fruit, spices, flour and cocoa.
  • When sugar  mixture reaches desired temperature, stir it into the dry ingredients. This will be a heavy, sticky mixture, so stir well to make sure all dry ingredients are incorporated.
  • Scrape into prepared pan. Moisten your fingertips in water and press batter into bottom and sides of pan.
  • Bake 50 - 60 minutes, until top of cake looks set. Cool on a rack, removing sides of springform after a few minutes. Remove paper from bottom when cake is cool enough to handle. Cake can be served when cool, but will improve if allowed to age for several days, up to several weeks. To age, store, wrapped snugly in plastic wrap or foil, in refrigerator.
  • If  cake seems hard and dry when cooled, sprinkle top with a tablespoon of wine or brandy, wrap in plastic and let rest for a day or two.
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  Italian Pasta Sauces | Other Types of Italian Sauces   Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.
Glossary Terms
A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.
Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.
A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.
A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.
A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.
A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.
Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.
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