Bolognese Fruit and Nut ring (Emilia-Romagna)

Desserts

Ingredients

Eggs-4

Granulated sugar - 3/4 cup

All purpose flour - 4 cups

Baking powder - 5 tsps

Softened butter - 6 tbsps

Milk - 1 cup

Vanilla powder or extract - pinch

Salt - pinch

Diced mixed candied peel - 1/2 cup

Pine nuts - 2 tbsps

Almonds, peeled, toasted and halved - 2 1/2 tbsps

Raisins, soaked in marsala - 1/4 cup

Butter for cake pan

Sugar sprinkles (optional) - 2-3 tbsps

Beat 3 eggs with the sugar until thick and fluffy. Sift the flour and baking powder into a bowl. Add the flour to the egg mixture gradually, beating well between each addition with a wooden spoon. Cut the butter into small pieces and add to the batter, beating until well blended. Then, still beating vigourously, add the milk, vanilla, salt, diced peel, pine nuts, almonds, and the raisins, squeezed dry and dusted with flour. Mix thoroughly and turn into a well-buttered tube pan. Brush with the remaining egg, beaten, and sprinkle with sugar sprinkles. Bake in a slow oven (350F) for 45 minutes or until the cake tests done.