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Polenta Fruitcake

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

  • Yield: Makes one 10-inch cake

Source: Martha Stewart Living, Winter 1990

Ingredients

  • 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

Directions

  1. Soak raisins in cognac for 3 hours.

  2. 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.

  3. Heat oven to 375 degrees.

  4. 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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