Mamma Maculan's Winter Fruitcake

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“Recipe taken from "La Cucina Italiana" magazine and posted for ZWT II 2006 Italy. This is a great make ahead cake, and tastes better the next day. ***NOTE*** Torcolato is a sweet dessert wine, and can probably be substituted by any wine fitting that description with a high acidity, as Torcolato is difficult to find and rather expensive.”
1hr 20mins
8 wedges

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Butter a 9" cake pan and coat the bottom and sides with a thin layer of bread crumbs. Place the pears, apples, butter, and sugar in a 1-quart pot; cook over medium heat, covered, until the fruit breaks down into a puree, about 20 minutes, stirring often and removing the lid if the mixture becomes too liquid; cool to room temperature.
  2. Meanwhile, soak the raisins in the Torcolato. Heat the milk in a saucepan with the vanilla extract, and cinnamon; put the breadcrumbs in a bowl and pour the hot milk over them; set aside for 30 minutes to let the bread crumbs absorb the milk. In a large bowl, beat the eggs with the fruit puree, lemon zest and salt using a wire whisk. Using a wooden spoon, fold in the bread crumbs and raisins, including the Torcolato used to soak the raisins. Pour the mixture into the prepared cake pan and smooth the top with a rubber spatula.
  3. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean; cool on a rack and unmold. Dust the cake with the sifted confectioner's sugar and garnish with the grapes. Serve with glasses of the same dessert wine used in the cake.

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