Zelten Fruitcake

Why You’ll Love This Recipe

I love this zelten because it’s hearty, fragrant, and beautifully balanced. The mix of raisins, figs, candied fruit, and nuts gives it a wonderful texture and depth of flavor, while the honey glaze creates a glossy finish that makes it look as good as it tastes. It’s simple to prepare but feels elegant, and it fills my kitchen with a sweet, nutty aroma as it bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

100 ml (6.76 tbsp) grape juice
100 ml (6.76 tbsp) water
100 grams (0.69 cups) raisins
50 grams (0.34 cups) dates
150 grams (0.63 cups) candied fruit
150 grams (1.01 cups) dried figs
½ orange zest, grated
½ lemon zest, grated
150 grams butter, room temperature, plus a small amount for prepping pan
100 grams (0.5 cups) white sugar
2 eggs
200 grams (1.6 cups) all-purpose flour, plus a small amount for prepping pan
1 tablespoon baking powder
150 grams (1.28 cups) walnuts
50 grams (0.4 cups) blanched almond slivers
50 grams (0.37 cups) pine nuts

For Decorating:
1 tablespoon water
1 tablespoon honey
10–20 blanched whole almonds
Candied cherries (optional)

Directions

I start by chopping the figs and dates and removing any seeds. I place them in a bowl with the raisins and candied fruit, then add the water and grape juice along with the grated orange and lemon zest. I let the mixture soak for at least 2 hours—or overnight if I have time—so the fruits soften and absorb all the flavors.

Next, I finely chop the walnuts and combine them in a separate bowl with the almond slivers and pine nuts. I set this mixture aside.

I preheat the oven to 170°C (340°F) and prepare a 24 cm (10-inch) round baking pan by coating it with butter and a light dusting of flour.

In a large bowl, I use an electric mixer to beat the butter and sugar together until light and creamy. I add the eggs one at a time, beating after each addition, then mix in the flour and baking powder until the batter is smooth and uniform.

I drain the soaked fruit, discarding the liquid, and fold both the fruit and nut mixture into the batter using a wooden spoon or spatula. I mix gently until everything is well combined.

I pour the batter into the prepared pan and smooth the top evenly. To decorate, I arrange the whole almonds and candied cherries on top in simple or ornate patterns.

I bake the cake for 40–50 minutes, until golden brown and cooked through. If it browns too quickly, I cover it with foil halfway through baking. Once baked, I let it cool in the pan for 10 minutes before transferring it to a wire rack.

In a small saucepan, I warm the honey and water together, then brush the mixture over the cake for a glossy finish. I let it cool completely before serving.

Servings and Timing

This recipe makes about 10 slices. It takes 1 hour to prepare, 50 minutes to bake, and around 1 hour and 50 minutes total.

Variations

I sometimes substitute some of the candied fruit with chopped apricots, cranberries, or prunes for extra flavor. For a nutty twist, I add chopped hazelnuts or pecans. I also like increasing the citrus zest or adding a touch of cinnamon for a more aromatic version. Dusting the top with powdered sugar before serving gives it a lovely finish.

Storage/Reheating

I store the cooled zelten in an airtight container at room temperature for up to 5 days. The flavor deepens over time, making it even better the next day. For longer storage, I wrap it tightly in plastic wrap and foil, then refrigerate for up to 2 weeks. It also freezes well—perfect for keeping a homemade dessert ready to serve whenever I need it.

FAQs

What is zelten?

Zelten is a traditional Italian fruitcake made with dried fruits, nuts, and a rich butter batter.

How long should I soak the fruit?

At least 2 hours is good, but soaking overnight gives the best texture and taste.

What kind of candied fruit should I use?

I prefer a mix of orange peel, citron, and cherries, but any combination of candied fruits works well.

Can I use different nuts?

Yes, I often mix in hazelnuts, almonds, or pecans depending on what I have on hand.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean, the cake is ready.

What does the honey glaze do?

It gives the cake a beautiful shine and adds a light sweetness while helping keep it moist.

Can I make zelten ahead of time?

Yes, it’s ideal for making a few days in advance since the flavors continue to develop.

Can I freeze zelten?

Absolutely. I wrap it tightly and freeze for up to 3 months, then thaw it overnight before serving.

How should I serve zelten?

I like serving it in slices with tea or coffee, or as a sweet treat after a meal.

Conclusion

I love making zelten fruitcake because it’s full of rich textures and deep, fruity flavors. The combination of dried fruit, nuts, and honey creates a dessert that’s both rustic and elegant. It’s simple, satisfying, and versatile—a timeless cake that’s perfect for sharing on any occasion.