italian christmas cake

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

Pandoro, is a classic Italian Christmas Recipe, a simple and soft sweet bread that is almost cake like. It makes the perfect breakfast or dessert.

Pandoro Italian Christmas Cake

lukewarm water ((2½ tablespoons))

active dry yeast ((1⅓ teaspoons))

all purpose flour ((6 tablespoons))

Biga (from above)

all purpose flour ((½ cup + 3 tablespoons))

granulated sugar ((1¾ tablespoons))

egg (room temperature/beaten)

First Dough

all purpose flour ((1¼ cup + 1 tablespoon))

granulated sugar ((⅓ cup + 2 tablespoons))

honey ((½ tablespoon))

butter (softened) ((½ cup + 2 tablespoons))

eggs (room temperature)

egg yolk (room temperature)

salt

vanilla

orange

In a small bowl sprinkle the yeast on top of the water, let it sit for about 5 minutes, stir it together, then add the flour and form a smooth dough. Place the dough back in the bowl and let it rise in a not too warm draft free area for about 1-2 hours or doubled in bulk.

BIGGA

In the stand up mixer add the biga, flour, sugar and half the beaten egg. Knead with the dough hook on medium speed until almost combined  about 1 minute, then add the remaining beaten egg, knead on medium low speed (#2) for 30 minutes. Move the dough to a lightly floured flat surface and knead and fold about 4 times.Form the dough into a ball, place in a clean bowl, cover the bowl, place it in a not too warm draft free area and let it rise 2 1/2 - 3 hours, until doubled in bulk.

FIRST DOUGH

In the stand up mixer add the first dough, the flour, sugar, honey, egg yolk, zest, vanilla and salt, start to knead on low medium speed (#2) for 1 minute, then add the egg one at a time, then continue to knead for 30 minutes, the dough should pull away from the sides of the bowl. 

Butter a medium Pandoro Pan.

Add the butter a little at a time, kneading continuously, when all the butter has been incorporated, continue to knead for 30 minutes, the dough will be shiny and a little sticky but not overly. Lightly butter your hands and a flat surface, place the dough on top and fold 4-5 times, form into a dough ball, place in the prepared pan seam side up, cover and let rise in a draft free not too warm area for 4-5 hours or until tripled in bulk and the dough is about 1/2 inch over the top of the pan.

Pre-heat oven to 300F (150C).

Once the dough has risen tripled in volume, it should have risen over the top of the pan, bake for about 35-45 minutes or a toothpick comes out clean. If the top is browning too much after 25 minutes then cover with foil and continue baking. Let it sit 30 minutes in the pan then remove and place on a wire rack to cool. Dust with powdered sugar before serving. Enjoy!

SECOND DOUGH

Panforte is a traditional Italian dessert made with fruits, nuts and spices - somewhere between a fruitcake and a candy!

Vegan Panforte

280 g / 1 1/2 cups mixed dried fruit

tbsp cacao powder

cinnamon

tsp ground mixed spice

brown sugar, (or coconut sugar)

olive oil

120 ml / 1/2 cup boiled water

Icing sugar, (confectioners sugar)

Preheat oven to 170 degrees C. Oil the...

Preheat oven to 170 degrees C. Oil the sides and line the base of a 30cm spring-form tin with non-stick paper.

Mix the nuts, fruit, peel, cacao powder, spices...

Mix the nuts, fruit, peel, cacao powder, spices and ﬂour in a large bowl.

In a small saucepan, add the maple syrup,...

In a small saucepan, add the maple syrup, brown sugar and olive oil. Mix on a medium heat until the sugar has been dissolved. Stir in the hot water.

Stir the wet into the dry and mix...

Stir the wet into the dry and mix until everything is well combined.

Transfer the mixture to the baking tin and...

Transfer the mixture to the baking tin and press down evenly with a spoon or wet hands.

Bake for 25 minutes or until you can...

Bake for 25 minutes or until you can see the sides of the cake start to bubble slightly.

Leave to cool in the tin for 10...

Leave to cool in the tin for 10 minutes before removing and allowing to cool completely.

Dust with icing sugar and serve.

Panforte di Siena is a traditional Italian recipe made with dried fruit, nuts, and spices. This is the classic Italian Christmas cake!

Panforte

almonds ((143 grams))

hazelnuts, roasted and skinned ((130 grams))

figs ((125 grams))

candied mix peel (orange peel) ((117 grams))

apricots ((105 grams))

all purpose flour ((90 grams))

cocoa powder ((12 grams))

nutmeg

cloves

honey ((230 grams))

sugar ((150 grams))

Preheat oven to 350 degrees. Grease a 9-inch springform pan with nonstick spray and line with parchment paper; set aside.

Spread the almonds and hazelnuts on a baking sheet. Roast on center baking rack in oven for 8-10 minutes, or until just fragrant; set aside.

In a food processor fitted with the blade attachment, combine the figs, candied mixed peel, and apricots. Pulse the mixture just until finely diced. Pour the fruit into a large mixing bowl.

Toss the diced fruit with the flour, cocoa powder, cinnamon, nutmeg, cloves, and kosher salt until evenly combined. Add in the roasted nuts and toss.

In a medium-sized saucepan, combine the honey and sugar. Cook over medium high heat, whisking constantly, until the mixture starts to bubble (around 245 degrees). Quickly pour the sugar mixture into the bowl along with the fruit and nuts and use a greased spatula to combine.

Pour the panforte batter into the prepared springform pan. Bake on the center rack in oven for 30 minutes. Remove and let cool on a wire rack for 20 minutes. Then, run a knife along the inside edge of the pan to loosen the cake from sides of the pan. Remove the collar and let the cake cool completely.

Dust the top of the cooled panforte with powdered sugar. Cut into small wedges and serve.

Christmas 2024. Yes! I made this recipe for Christmas during my annual cookie baking. We visited Italy for 22 days in late spring/early summer and when we were in Siena, we sampled this speciality at Pasticceria Nannini, which is the oldest bakery in Siena. It was delicious there, and this recipe pretty much duplicated it. I almost simmered my sugar/honey mixture too much; be careful or your panforte will be too stiff and hard to cut. I recommend this recipe, and I'll be making it again. Try it. You will be hooked!

One of the best things I’ve ever eaten! Merry Christmas 🎄

Growing up in an Italian family this panaforte really brings back memories. The combination of nuts, dried fruits, and spices is irresistible. Perfect for Christmas or any time!

OMG, this sounds amazing! I love all the sweet flavors and all those nuts! Yummo!

We had this recipe for last night and they were amazing! Already can't wait to make them again!

This panforte is full of so many wonderful flavors and textures. It's a true classic Holiday treat.

Oh yum! This Panforte di Siena looks incredible with such a fantastic texture. Definitely the perfect way to celebrate the holidays.

Top 4 italian christmas cake recipes from across the web

The most viewed italian christmas cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli Poke Cake

Pandoro Italian Christmas Cake

Vegan Panforte

Panforte

Top 4 italian christmas cake recipes from across the web

The most viewed italian christmas cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Poke Cake

Pandoro Italian Christmas Cake

Vegan Panforte

Panforte

The most viewed italian christmas cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine