An Umbrian traditional fruitcake, brustengolo is a healthy snack made with polenta flour, lots of nuts and dried fruit. It has the colors and the flavors


for 4-6 people:

  • Corn flour end 300 gr

  • sugar 150g

  • butter 130 gr

  • 1 cup of milk

  • sultanas 100 gr

  • dried figs 200g

  • ½ glass of rhum

  • pine nuts 40 gr

  • walnuts 50 gr

  • shelled almonds 60g

  • dates 80 grams

  • 1-2 tablespoons of breadcrumbs

  • 1 small glass of anise liqueur

  • 1 lemon

  • oil

  • salt.


  1. In a saucepan put to warm ¾ liter of water with salt and when it is boiling, pour in the corn flour and cook for 40 minutes, stirring carefully.

  2. Just is cooked, add the milk little by little, sugar, 100 grams of butter, grated lemon zest and anise liqueur.

  3. Meanwhile, in a bowl soften raisins, pine nuts, chopped figs, almonds, walnuts and dates also minced, together with rhum for 20 minutes.

  4. Drain them and add them to the mixture of corn flour, stir and pour the mixture into a baking dish greased with oil and sprinkled with breadcrumbs.

  5. Arrange on the surface some flakes of butter and place in oven preheated to 200 ° C for 30 minutes.

  6. When it is cooked, cut it into pieces and serve hot or cold.

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