• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings


  • Recipe Submitted by on

Category: Cakes, Holiday

 Ingredients List

  • 1 c Candied cherries
  • 1/4 c Marsala
  • 3 3/4 c All-purpose flour
  • 1/3 c Granulated sugar
  • 1/2 ts Salt
  • 5 ts Quick-rising dry yeast
  • 1/4 ts Freshly grated nutmeg
  • 2/3 c Unsalted butter, softened
  • 1/4 c Milk
  • 1/2 c Water
  • 1 ts Vanilla
  • 2 Eggs
  • 2 Egg yolks
  • 1 Zest of half an orange
  • 1/2 c Nuts (pine nuts, walnuts,
  • -or hazelnuts)
  • 1/2 c Green candied pineapple
  • -edges
  • 1 Powdered sugar for dusting
  • -on the top


An Italian Christmas is not complete without this high-domed cylinder of
fruit-studded sweet bread. This recipe has an option of using the microwave
to make the bread rise. Soak the cherries in the wine. In the processor
bowl fitted with steel blade, combine flour, sugar, salt, yeast and nutmeg.
Pulse to mix. Cut butter into pieces and arrange on the top. Pulse to blend
so that it almost disappears. In a glass measure, combine the milk and
water. Microwave on high about 40 seconds (see power levels), then with a
fork, whisk in the vanilla, eggs, and egg yolks. With the processor motor
running, drizzle the liquids very slowly into the flour mixture processor.
Process 60 seconds. Add orange zest and pulse to mix. Transfer to large
glass mixing bowl and cover loosely with plastic wrap. To use the microwave
for bread rising, place the bowl in the microwave. Place an 8- ounce glass
of water in the back of the microwave. Lower the microwave to low (see
power levels). Place the dough in the microwave. Heat on low for 3 minutes.
Rest for 3 minutes. Heat on low for 3 minutes longer. Rest for 6 minutes,
or until the batter has risen to double in bulk and is bubbly and light. Or
let the dough rise in a warm draft-free place about 45 to 60 min. When
dough has doubled in bulk, stir the batter down, then stir in the cherry
mixture, nuts and candied pineapple until well distributed. Grease
generously and lightly flour two, 1-pound coffee cans. Cut a parchment or
wax paper circle to fit the bottom of each can and add it, dusting and
flouring it as well. Spoon the batter into the cans, filling about halfway.
Press down slightly. Let rise in a warm, draft free place until nearly
doubled in bulk, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
Just before popping it in the oven, cut an X in the tops of the loaves with
a razor. Italian bakers put a blob of butter into the cut. Bake at 325
degrees for 1 hour, or until evenly browned and a skewer stuck in the
center comes out clean. Remove immediately to a rack to cool, then 15
minutes later, slide the cakes out of the pans and lay them on their sides
to continue cooling. Dust with powdered sugar while warm. When cooled, wrap
in plastic to store.

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