Gubane (Friulian Fruitcake)

READY IN: 3hrs 10mins
Recipe by KmartKlutz

This recipe was first published in Saveur in May/June 1999.

Top Review by Chef Kate

This deserves ten stars. A beautiful dough; came together and rose and rolled out like a dream. The filling is superb--even tho I played with it a bit--used fig jam (PaulaG's wonderful recipe) instead of dried figs, used pecans and cashews instead of walnuts and hazelnuts. I divided the dough in two and put half the dough and half the filling in the fridge--rolled out and filled the other half--shaped it like a horseshoe, snipped it around the top and baked--the result was so beautiful and the smell in my apartment --to die for. Five people ate it last night--and five people raved about how good this was. I have four requests to bake the other half today.

Ingredients Nutrition


  1. For the dough: Dissolve yeast with 1 tablespoons sugar in 1/4 cup of the warm milk. Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1/2 cup milk until dough is smooth.
  2. Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
  3. For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tablespoons of the sugar, butter, vanilla, and salt.
  4. Preheat oven to 375°F Roll out risen dough on a lightly floured surface into a 12x16-inch rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
  5. Brush with egg, sprinkle with remaining 1 tablespoons sugar, and bake until browned, about 50 minutes.

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