Homemade bread cake with dried fruit is a rustic recycling dessert, very rich and nutritious, compact, moist, and soft inside with a light golden crust outside, a real treat to have seconds!
Pantry cakes that our grandmothers used to make.
It’s a perfect cake for breakfast because being so rich it gives just the right boost to start our day with lots of energy, but nothing prevents you from enjoying a slice even at snack time, especially after a heavy day!
It’s an anti-waste recipe, in this cake I added lots of leftover ingredients from the holidays, figs, almonds, pine nuts, I assure you it is really very good to make again and again.
Pain d’épices is a traditional dessert of which every family has its own recipe, today I leave you mine… and remember the bread should never be wasted, it is always recycled!
You can find recipes with stale bread here!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Bread Cake with Dried Fruit
- 10.5 oz homemade bread
- 1 1/4 cups milk
- 1 egg (medium)
- 3.5 oz butter
- 3.5 oz chestnut flour
- 1/2 cup brown sugar
- 1 1/2 packet baking powder
- 1 oz pine nuts
- 2.8 oz raisins
- 2.8 oz almonds
- 3.5 oz dried figs
Tools
- 1 Bowl
- 1 Baking Pan
- Oven
- 1 Blender
Preparation for Homemade Bread Cake with Dried Fruit
Cut the bread into pieces and soak it with hot milk.
Once it has softened and absorbed all the milk, shred it with your hands, if you find hard crusts blend it with the mixer, then add the beaten egg and brown sugar.Mix everything well and add the melted and slightly cooled butter, stir and add the sifted chestnut flour and then the baking powder. Proceed and add the toasted and chopped almonds, raisins, pine nuts, and figs cut into small pieces.
Mix and combine all the ingredients well, then transfer the mixture to a 9.5 – 10 inch diameter baking pan previously buttered (or oiled) and floured or lined with parchment paper.
Flatten the mixture well with the back of a spoon and finally put it in the oven preheated.BAKING
Bake the bread cake at 340°F for about 45-50 minutes if the oven is fan-assisted, otherwise in static mode increase to 355°F for 50-55 minutes.
Adjust according to the power of your oven, a light golden crust should form on the surface, while the inside will remain quite moist and compact.Let it cool completely before slicing and serving the cake.
If desired, you can sprinkle with powdered sugar.
Tips and Variations
To make this dessert even more delicious, we can add some flavors to the dough: vanilla, cinnamon, grated orange, rum, or cocoa or dark chocolate chips.
You can also use white stale bread.
Bread cake keeps in a cool place for 3-4 days, better if in a cake stand.
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What can I replace figs with?
You can replace them with dates, other raisins, blueberries, or dried apricots.
Can I substitute almonds with hazelnuts.
Yes, hazelnuts are also great.
