Learn how to make Italian fruitcake, also called panforte. A rich, nutty dessert with dried fruit and spices, perfect for the holiday season!
Panforte is a traditional Italian fruitcake that’s as rich in flavor, chewy, sweet, and incredibly satisfying. Packed with nuts, dried fruit, and a mix of warm spices, it’s the kind of dessert that makes the whole house smell like Christmas. My husband loves it so much that it’s become a must-have every year.
I always cut it into thin slices and store them in a cookie tin, and my husband just keeps munching on them every day until they’re all gone. Check out this Pineapple Fruit Cake, too; it’s an entirely different kind of fruitcake but just as delicious.
Ingredients: 12
Prep time: 25 minutes
Cook time: 20 minutes
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What is Italian fruitcake or panforte?
Panforte is a traditional Italian dessert originating from Siena in Tuscany. It's a dense, chewy cake made with nuts, dried or candied fruits, honey, sugar, and spices like cinnamon and ginger.
The name "panforte" means "strong bread," referring to its bold, spiced flavor and its “strong” texture. It’s usually thickly dusted with powdered sugar and is a popular treat during Christmas. It can be stored for weeks, making it ideal for gifting or preparing in advance.
Try more typical Italian recipes, like Italian Tomato Sugo, Gorgonzola Gnocchi, or Italian Zucchini Soup.
Recipe ingredients
Nuts: Whole almonds and hazelnuts are the traditional choices, but you can easily make panforte with other nuts, like walnuts or pecans, or whatever you like.
Dried fruit: I used figs, but you can easily swap them out or mix them with other dried fruits like apricots, cranberries, or whatever you prefer.
Candied lemon and orange peel: While I believe they add a unique, essential flavor to this recipe, I know they’re not to everyone’s taste. If you’re not a fan, you can substitute the citrus peel with a milder candied peel or simply use more chopped dried fruit instead.
Powdered sugar: While granulated sugar is usually used, powdered sugar has the advantage of dissolving fully and quickly in the honey when heated. This helps prevent the risk of ending up with a grainy texture in your fruitcake.
Honey adds sweetness and helps bind the ingredients together, giving the panforte its chewy texture. Check out this recipe for Ricotta Dip with Honey, too.
Other ingredients: All-purpose flour, unsweetened cocoa powder, cinnamon, ground ginger, and extra powdered sugar for generously sprinkling over the cooled panforte.
How to make Italian fruitcake?
Step #1: Toast the nuts in a dry frying pan until fragrant and golden. Don’t let them get too dark.
Step #2: Chop the figs and place them in a large bowl.
Step #3: Mix them with the candied peel, flour, cocoa, and spices.
Step #4: Boil sugar and honey in a small saucepan on medium heat for 2-3 minutes until the mixture is slightly thicker and a bit syrupy.
Step #5: Pour the liquid mixture over the dry ingredients and stir thoroughly. Once the mixture has cooled enough to handle, knead it/press it gently with your hands to ensure the flour is fully incorporated. Press into the pan.
Step #6: Bake the Italian fruitcake in the preheated oven for 20 minutes and let it cool completely in the pan. Once cool, sprinkle the Italian cake thickly with powdered sugar.
Tip: Press the sticky mixture into a springform pan lined with parchment paper, using damp hands to help pack it down firmly.
Tips
Don’t skip toasting the nuts; toasting them really adds tons of flavor and makes the nuts crunchier.
Work quickly: The batter cools and hardens quickly, so be sure to press it into the pan right away to keep it manageable. Once it’s cool enough to handle - usually just a few minutes - I knead or press the mixture with my hands. This helps ensure everything is evenly mixed and well combined.
Combine the mixture in advance and bake it later. You can prepare everything, press the mixture into the pan, and let it sit in the pan for a couple of hours or overnight before baking.
Store and serve
Resting time: Let your panforte rest for at least a week before you cut it into small wedges, although waiting two or three weeks will improve the flavor even more. As it sits, the spices blend together, and the nuts become softer, giving the panforte a smooth, even chewiness.
To keep it fresh, wrap the panforte tightly in parchment or wax paper, or use plastic wrap, followed by a layer of foil. Then, store it in a zip-top bag, cookie tin, or any airtight container in a cool, dark place or the fridge. Properly wrapped, it will stay good for up to two months, allowing the flavors to deepen with time.
I keep it in a cookie tin because, after the maturing period of about a week, it never lasts long - my husband makes sure of that!
You can also freeze the leftover slices for about 1 year.
More Christmas treats
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📖 Recipe
Italian Fruitcake – Panforte Recipe
Equipment
- Springform 8 inches/ 20 cm
- Frying pan
- Bowl
- Small saucepan
Ingredients
- 3.5 oz whole almonds 100 g, Note 1
- 3.5 whole hazelnuts 100 g
- 5.5 dried figs chopped, 150 g
- 1.8 oz candied orange peel 50 g, Note 2
- 1.8 oz candied lemon peel 50 g
- ½ cup + 1 tablespoon all-purpose flour 70 g/ 2.5 oz
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- a pinch of salt
- ¾ cup+ 2 tablespoons powdered sugar 3.5 oz/ 100 g
- ⅓ cup honey 3.5 oz
- 2-3 tablespoons powdered sugar to sprinkle over the fruitcake
Instructions
- Preheat the oven to 400°F (200°C) and line a springform pan with parchment paper.
- Toast the nuts: Toast the almonds and hazelnuts in a frying pan for a few minutes, shaking the pan often to prevent burning. Once fragrant and golden, transfer them to a plate to cool.3.5 oz whole almonds / 100 g + 3.5 whole hazelnuts / 100 g
- Combine the dry ingredients: Chop the figs and place them in a large bowl. Add the candied orange peel, lemon zest, flour, cocoa powder, cinnamon, ginger, and salt. Mix well to combine.5.5 dried figs/ 150 g + 1.8 oz candied orange peel / 50 g + 1.8 oz candied lemon peel/ 50 g + ½ cup + 1 tablespoon all-purpose flour / 70 g + 1 teaspoon unsweetened cocoa powder + ½ teaspoon cinnamon + ½ teaspoon ground ginger + a pinch of salt
- Prepare the sugar mixture: Place the powdered sugar and honey in a saucepan. Bring to a boil, then cook for 2–3 minutes until the mixture is thick and syrupy. Stir constantly with a wooden spoon, being careful, as the mixture will be extremely hot.¾ cup+ 2 tablespoons powdered sugar / 100 g + ⅓ cup honey / 100 g
- Mix: Quickly pour the hot sugar mixture over the nut mixture. Stir rapidly to combine before the mixture begins to harden. Once it cools slightly and can be handled, knead it with your hands to ensure everything is evenly mixed.
- Press into the pan: Transfer the mixture to the prepared springform pan and press it firmly into an even layer.
- Bake the Italian fruitcake for 20 minutes. Remove from the oven and let it cool completely in the pan.
- Finish: Generously sprinkle powdered sugar over the cake. Wrap it well and let it mature in an airtight container for 1 week before slicing. 2-3 tablespoons powdered sugar
Notes
- Measurements: I recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Candied peel: They are an essential part of this recipe. However, I know that many people don’t like it at all. In this case, you can replace it with other candied fruit or just dried fruit.
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