Italian Easter Cake

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Italian Easter Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
180
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein3.55 g(4 %)
Fat5.34 g(5 %)
Carbohydrates25.46 g(17 %)
Sugar added2.1 g(8 %)
Roughage0.38 g(1 %)
Vitamin A51.65 mg(6,456 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate68.41 μg(23 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.09 μg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C0.14 mg(0 %)
Potassium98.58 mg(2 %)
Calcium20.46 mg(2 %)
Magnesium6.82 mg(2 %)
Iron1.31 mg(9 %)
Iodine4.18 μg(2 %)
Zinc0.33 mg(4 %)
Saturated fatty acids3.03 g
Cholesterol30.06 mg
Author of this recipe:

Ingredients

for
2
Ingredients
cup
Dried fruit mixture (apricots, figs, pears, chopped)
0.333 cup
cup
For the dough
2 tablespoons
Fresh yeast (OR 1.25 tsp dried yeast)
cup
lukewarm milk
4 ½ cups
¼ cup
2
½ cup
soft butter (scant)
ground Anise seed
1 pinch
Plus
1 tablespoon
butter (to grease the tins)

Preparation steps

1.
Heat the oven to 170°C (150°C in a fan oven), 325°F, gas 3 and grease two Bundt cake pans.
2.
Soften the dried fruits and the raisins in the rum. Mix together all the ingredients for the dough, knead well and leave to dry in a warm, draft-free place to rise until it has doubled in size.
3.
Knead in the fruit and divide the mixture between the two pans. Bake for 45-60 min. After 15-20 min brush with some butter and then continue to bake. Remove from the tins and leave to cool on a wire rack. Serve dusted with icing sugar.