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Gubane Friulian Fruitcake Recipe

Indulge in the rich, complex flavors of Gubane, a Friulian fruitcake featured in the May/June 1999 issue of Saveur magazine. This stunning cake boasts a delicate yeast dough, generously laden with a medley of dried fruits, nuts, and decadent chocolate. A true celebration of Italian baking tradition, this recipe is perfect for special occasions or anyone seeking an unforgettable culinary experience.

Prep Time 120 mins
Cook Time 190 mins
Calories 538.4 kcal
Protein 25g
Rating 5.0 (1 Reviews)
Gubane Friulian Fruitcake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gubane Friulian Fruitcake

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How to Make Gubane Friulian Fruitcake

  1. **Activate the Yeast:** In a small bowl, dissolve 1 tablespoon granulated sugar in 1/4 cup (60ml) warm milk. Add 1 (1/4 ounce) package active dry yeast and let stand until foamy, about 5-10 minutes.
  2. **Cream Butter and Sugar:** In the bowl of a stand mixer, cream together 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy.
  3. **Add Egg Yolks:** Beat in 4 large egg yolks, one at a time, until well combined.
  4. **Incorporate Dry Ingredients:** Gradually add 3 cups (375g) all-purpose flour, 1 teaspoon finely grated lemon zest, 1/2 teaspoon salt, 2 tablespoons rum, and the activated yeast mixture. Mix until just combined.
  5. **Add Milk:** Gradually add the remaining 1/2 cup (120ml) milk until a smooth dough forms.
  6. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  7. **First Rise:** Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
  8. **Prepare the Filling:** In a large bowl, combine 1 cup (150g) raisins, 1/2 cup (70g) pitted prunes, 1/2 cup (70g) dried figs, and 2 tablespoons rum. Let macerate for at least 1 hour. Then stir in 1/2 cup (60g) pine nuts, 1/2 cup (60g) walnuts, 1/4 cup (30g) hazelnuts, 1/4 cup (30g) slivered almonds, 1/2 cup (60g) semi-sweet chocolate chips, 1/2 cup (100g) candied fruit, 1/4 cup (30g) crushed amaretti cookies, 3 tablespoons granulated sugar, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt.
  9. **Preheat and Shape:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the risen dough into a 12x16-inch rectangle.
  10. **Assemble the Cake:** Brush the edges of the dough with a beaten egg. Spread the filling evenly over the dough, leaving a 1/2-inch border.
  11. **Roll and Shape:** Starting from the long side, tightly roll up the dough like a jelly roll. Then, gently curl the roll into a spiral shape.
  12. **Second Rise:** Place the spiral on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.
  13. **Bake:** Brush the top with the remaining beaten egg and sprinkle with 1 tablespoon granulated sugar. Bake for 50-60 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

81g

Fat

40g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion Desserts European Holiday Event Cakes Italian Christmas 4 Hours Or Less