Recipe

Pandolce - Italian Christmas Fruitcake

Festive Delight: A Flavorful Twist on Italian Christmas Fruitcake

4.2 out of 5

Indulge in the rich flavors of Italy with this delightful Pandolce recipe. Originating from Italian cuisine, this traditional Christmas fruitcake is a beloved treat during the holiday season.

Dessert› Cake› Pandolce

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

45-50 minutes

Total time

1 hour and 10 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter and milk substitutes), Nut-free (if omitting walnuts)

Allergens

Eggs, Milk, Nuts (walnuts)

Not suitable for

Vegan, Gluten-free

Ingredients

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
2 large eggs 2 large eggs
1/4 cup (60ml) milk 1/4 cup (60ml) milk
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract 1/2 teaspoon almond extract
1/2 teaspoon orange zest 1/2 teaspoon orange zest
1/2 cup (75g) raisins 1/2 cup (75g) raisins
1/2 cup (75g) dried cranberries 1/2 cup (75g) dried cranberries
1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
1/2 cup (60g) chopped walnuts 1/2 cup (60g) chopped walnuts
Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 14g (Saturated: 6g)
Carbohydrates: 45g (Sugars: 22g)
Protein: 5g
Fiber: 2g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a round cake pan.
2.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3.
Add the eggs one at a time, beating well after each addition.
4.
Stir in the milk, vanilla extract, almond extract, and orange zest.
5.
In a separate bowl, whisk together the flour and baking powder.
6.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7.
Fold in the raisins, dried cranberries, dried apricots, and chopped walnuts.
8.
Transfer the batter to the greased cake pan and smooth the top.
9.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10.
Allow the Pandolce to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11.
Once cooled, dust the top with powdered sugar before serving.

Treat your ingredients with care...

Dried fruits — Soak the raisins, dried cranberries, and chopped dried apricots in warm water for 10 minutes before adding them to the batter. This will help them plump up and become more tender in the final cake.

Tips & Tricks

For an extra burst of flavor, you can soak the dried fruits in rum or orange liqueur overnight before adding them to the batter.
If you prefer a more pronounced citrus flavor, increase the amount of orange zest.
Serve the Pandolce warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Serving advice

Slice the Pandolce into wedges and serve it as a centerpiece dessert during your Christmas celebrations. It pairs wonderfully with a cup of hot tea or coffee.

Presentation advice

To enhance the festive appearance, garnish the Pandolce with a sprig of fresh mint and arrange some dried fruits on the serving platter. Dust the cake with an extra sprinkle of powdered sugar just before serving.