Entree: Italy – Trentino-Alto Adige – Zelten (Dense Trentino fruit and nut sweet bread)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 24 hrs

Total 24 hrs 45 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 cup (200 g) granulated sugar
- 3 tsp (12 g) baking powder
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (3 g) salt
- 4 large eggs (about 200 g total without shells)
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) dark rum or grappa (optional)
- 1 cup (150 g) mixed raisins and sultanas, soaked in warm water or rum and drained
- 1/2 cup (80 g) candied orange peel, chopped
- 3/4 cup (90 g) chopped walnuts
- 1/2 cup (65 g) sliced almonds
- 1/4 cup (35 g) chopped hazelnuts
- Zest of 1 orange (about 1 tbsp / 6 g)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf pan.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, beat the eggs lightly then whisk in the melted butter, milk, honey, and rum or grappa if using.
4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently until almost combined.
5. Fold in the soaked and drained mixed dried fruit, candied orange peel, orange zest, walnuts, almonds, and hazelnuts until evenly distributed. Do not overmix.
6. Spoon the batter into the prepared loaf pan and smooth the top. If desired, scatter a few extra nuts on top for decoration.
7. Bake in the preheated oven for 55–70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. If the top browns too quickly, tent with foil.
8. Allow the Zelten to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Wrap and rest for a day to deepen flavors if possible.