Fruit Bundt Cake Recipe (Ciambella alla Frutta)
Category: Yeast-based Desserts
Servings: 6
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 200g |
| All-purpose Flour (00) | 650g |
| Dry Active Yeast | 7g |
| Eggs | 4 |
| Sweetened Condensed Milk | 100g |
| Butter | 70g |
| Orange Juice | 1 |
| Liquor (e.g., Rum) | 20g |
| Dried Fruit (e.g., apricots, raisins) | 200g |
| Egg Whites | 1 |
| Sugar Crystals (for garnish) | 50g |
Instructions:
-
Prepare the Dough:
Start by placing the flour in the bowl of a stand mixer. Add the sugar and pour in the freshly squeezed orange juice. Mix until the ingredients begin to come together. -
Incorporate the Eggs:
Add the eggs, one at a time, ensuring each egg is well incorporated into the dough before adding the next. After adding all four eggs, pause to scrape down the sides of the bowl. -
Add Condensed Milk:
Now, pour in the sweetened condensed milk, mixing continuously with the dough hook. Continue to mix until the dough is smooth and well-combined. -
Add Dried Fruit:
On a chopping board, roughly chop the dried fruit into small, bite-sized pieces. Add them into the dough, mixing until they are evenly distributed throughout. -
Knead the Dough:
Let the mixer knead the dough for several minutes until it starts to come together and wrap around the dough hook. If necessary, finish kneading by hand on a lightly floured surface until the dough is smooth and elastic. -
Shape the Dough:
Once the dough has reached the right consistency, remove it from the mixer and shape it into a ball by hand. Place it in a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until the dough has tripled in size. -
Form the Braid:
After the dough has risen, gently punch it down to release any air. Transfer it to a clean surface and divide it into three equal portions. Roll each portion into a long strip. Join the strips together at one end and begin braiding them alternately. Continue braiding until you have a well-formed braid. -
Prepare for Baking:
Grease a 25 cm (10-inch) round bundt pan. Place the braided dough inside the pan, tucking in the ends neatly. Cover with plastic wrap and let the dough rise for an additional 1-2 hours, ensuring it has enough time to rise and fill the pan. -
Baking the Ciambella:
Preheat your oven to 170°C (340°F) if using a conventional oven or 150°C (300°F) if using a fan-assisted oven. Bake the ciambella for 50-60 minutes, or until golden brown. Check for doneness by inserting a skewer into the center of the cake. If it comes out clean, it’s ready! -
Final Touch:
Once the ciambella is baked, remove it from the oven and allow it to cool slightly. Brush the top with a thin layer of beaten egg white for a glossy finish. Sprinkle the top with sugar crystals to give it a sparkling look. -
Serve and Enjoy:
Allow the fruit bundt cake to cool completely before slicing. It pairs wonderfully with a cup of tea or coffee and is perfect for special occasions or as a sweet treat any day of the week.
Tips & Variations:
- Flour Substitutes: If you prefer, you can substitute all-purpose flour with whole wheat flour for a more rustic taste.
- Liquor Option: For a twist on the flavor, feel free to use rum, brandy, or your favorite flavored liquor in place of the 20g of liquor.
- Dried Fruit Choices: Experiment with different dried fruits such as figs, cranberries, or a mixture of dried tropical fruits for variety. You could even add a few nuts for added crunch.
This Ciambella alla Frutta is a beautiful and flavorful fruit-filled bundt cake with a soft, buttery texture and an irresistible aroma. The combination of dried fruit, a touch of liquor, and a sweet citrus finish makes this cake a delightful treat for family gatherings, afternoon tea, or simply as a special dessert to brighten your day!
