Gubane Friulian Fruitcake
Delight in the rich heritage of Italian baking with Gubane Friulian Fruitcake, a traditional delicacy from the Friuli-Venezia Giulia region. This stunning spiral-shaped cake combines a tender, buttery yeast dough with a luxurious filling of raisins, dried figs, walnuts, and candied orange peel, all infused with a hint of rum and a touch of honey for natural sweetness. Enhanced by the warm notes of cinnamon and aromatic lemon zest, it’s a festive masterpiece perfect for the holidays or special occasions. Gubane’s intricate texture and balance of flavors make it not only a feast for the palate but also a centerpiece-worthy addition to your dessert table. Dust with powdered sugar and serve it in slices to impress friends and family with this authentic Italian treat, lovingly crafted over generations.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Butter, softened
- 2 large Eggs
- 150 milliliters Whole milk
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 1 teaspoon Lemon zest
- 100 grams Raisins
- 100 grams Dried figs, chopped
- 100 grams Walnuts, chopped
- 50 grams Candied orange peel, diced
- 30 milliliters Rum
- 1 teaspoon Ground cinnamon
- 2 tablespoons Honey
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a small saucepan, gently warm the milk until lukewarm (not hot). Dissolve the active dry yeast in the milk and let sit for 10 minutes, or until frothy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the yeast mixture, softened butter, eggs, and lemon zest. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for about 1–2 hours or until it doubles in size.
While the dough is rising, prepare the filling. In a bowl, combine the raisins, chopped dried figs, chopped walnuts, candied orange peel, rum, ground cinnamon, and honey. Mix well to combine and set aside.
Once the dough has risen, punch it down lightly and roll it out into a large rectangle, about 1 cm thick.
Spread the prepared fruit-and-nut filling evenly over the dough. Starting from one of the long edges, roll the dough tightly to form a log.
Shape the log into a spiral or snail-like form. Place the shaped dough into a greased and floured round cake pan or on a baking sheet lined with parchment paper. Cover with a towel and let it rise again for about 30 minutes.
Preheat the oven to 180°C (350°F). Once the dough has risen, bake the gubane for about 50-60 minutes, or until golden brown and cooked through.
Let the gubane cool completely before sprinkling it with powdered sugar. Slice and serve!
Nutrition Facts
Calories |
4803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 744.1 g | 271% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 316.8 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 684 mg | 53% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2977 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
