Polenta Fruitcake Recipes

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POLENTA FRUITCAKE



Polenta Fruitcake image

A traditional Italian holiday dessert, this polenta cake features raisins, figs, apples, and candied papaya.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 15

1 1/2 cups raisins
3 tablespoons cognac
2 envelopes active dry yeast
1/2 cup warm water
2 cups yellow cornmeal
1/4 teaspoon salt
1 3/4 cups sifted all-purpose flour
3/4 cup granulated sugar
1 1/2 cups chopped dried dark figs
2 tart apples, peeled, cored, and chopped
1/2 cup chopped candied papaya
2/3 cup freshly squeezed orange juice
2 tablespoons olive oil
4 tablespoons butter, melted
4 tablespoons butter, melted

Steps:

  • Soak raisins in cognac for 3 hours.
  • Dissolve yeast in warm water. Combine cornmeal, salt, flour, sugar, and dissolved yeast. Add raisins, figs, apples, papaya, and orange juice. Knead; add olive oil and melted butter; knead again until smooth. Pour batter into spring-form pan buttered and dusted with cornmeal, cover, and allow to rise for 1 to 2 hours.
  • Heat oven to 375 degrees.
  • Uncover the pan. Brush dough with egg glaze and bake for 50 minutes, until cake is set. Remove sides of pan and allow to cool completely before serving.

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