The homemade bread cake with dried fruit is a rustic recycled dessert, a very rich and nutritious cake, compact, moist, and soft inside with a light golden crust outside, a real treat that begs for seconds!
Pantry cakes that our grandmothers prepared.
It’s a perfect cake, for breakfast because being so rich it gives just the right boost to start our day with energy, but there’s nothing stopping you from enjoying a slice at snack time, especially after a heavy day!
It’s an anti-waste recipe; in this cake, I added many leftover ingredients from the holidays: figs, almonds, pine nuts. I assure you it’s really very good to make repeatedly.
Bread Cake is a traditional dessert for which every family has its recipe. Today I leave you mine… and remember, bread should never be wasted, always recycle it!
You can find the recipes with leftover bread here!
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Homemade Bread Cake with Dried Fruit
- 10.58 oz homemade bread
- 1 1/4 cups milk
- 1 egg (medium)
- 7 tbsps butter
- 3.5 oz chestnut flour
- 4.23 oz brown sugar
- 1 1/2 packet baking powder
- 1.1 oz pine nuts
- 2.82 oz raisins
- 2.82 oz almonds
- 3.5 oz dried figs
Tools
- Bowl
- 1 Pan
- Oven
- 1 Blender
Preparation for the Homemade Bread Cake with Dried Fruit
Cut the bread into pieces and soak it with the hot milk.
Once it has softened and absorbed all the milk, tear it apart 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 cooled butter, mix and add the sifted chestnut flour and then the baking powder. Continue and also add the toasted and chopped almonds, raisins, pine nuts, and figs cut into small pieces.
Mix and blend all the ingredients well, then transfer the dough into a 9.5 – 10 inches diameter cake 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 to bake in a preheated oven.Bake the bread cake at 340°F for about 45-50 minutes if the oven is ventilated, otherwise in static mode raise to 356°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 more delicious, we can add some flavors, cocoa, or dark chocolate chips to the mixture.
You can also use white stale bread.
The bread cake keeps well in a cool place for 3-4 days, preferably in a cake dome.
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