Sicilian Christmas Fig Cake “Buccellato”

Welcome to Everybody Loves Italian. We may earn money or products from the companies mentioned in this post.

Sicilian Christmas Fig Cake “Buccellato”

A fig and nut filled ring called a buccellato heralds Christmas in Sicily.  Buccellato is also given by godparents to their godchild and family on the christening day.  The cake is supposed to be as large as possible to ensure good luck. 

By Dedda71 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5511893

Ingredients:

(Serves 10-12)

Pastry:

  • 6 tablespoons unsalted butter, room temperature

  • 1/2 cup sugar

  • 2 eggs

  • 1/2 cup milk

  • 1 teaspoon vanilla

  • 3 cups flour

  • 2-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

Filling:

  • 1 cup dried figs

  • 1/2 cup walnuts

  • 1/2 cup dried currants or raisins

  • 1/2 cup Marsala or rum

  • Juice and zest of one orange

  • 1 teaspoon cinnamon

  • 1/8 teaspoon ground cloves (optional)

  • 1/3 cup honey

  • 1/4 cup bittersweet chocolate, coarsely chopped

Sugar Icing:

  • 1 cup confectioners’ sugar

  • 1/2 teaspoon vanilla

  • Water

Decoration:

  • Chopped pistachios

  • Colored candy sprinkles (optional)

  • Candied fruit or maraschio cherries (optional)

Directions:

To make the pastry:

  1. In the bowl of an electric mixer, combine the butter and sugar.  Add the eggs, milk, and vanilla.  Mix until blended.  Add the flour, baking powder, and salt.

  2. Mix until the ingredients form a dough.  Gather the dough into a ball and then flatten into a disk.  Wrap and refrigerate for 3 hours or as long as overnight.

To make the filling:

  1. In a food processor, combine the figs and walnuts.  Pulse to chop coarsely.

  2. Transfer to a bowl and stir in the currants or raisins. Add the Marsala or rum, orange juice and zest, cinnamon, and optional cloves.  Cover and allow the mixture to sit for 2-3 hours to absorb the liquid.  Then stir in the honey and chopped chocolate.

  3. Preheat oven to 375 degrees F.

  4. Grease a large baking sheet or line it with parchment paper.

To  shape and bake the buccellato:

  1. On a lightly floured surface, shape the dough into a rectangle.

  2. Roll out into an 18 x 9-inch rectangle.  Spoon the filling lengthwise in a 3-inch strip down the center of the dough.  Lift one long side of the dough over the filling.  Fold the other side over the top of the first.  Press to seal.  Gently transfer the log, seam side down, onto the prepared baking sheet.  Bring the ends together to form a ring.  Pinch ends together to seal.  Use a fork to pierce the dough from top to bottom in rows about 1/2-inch apart.

  3. Alternately, use a sharp knife to make a series of decorative slashes around the cake.

  4. Bake until golden brown, about 35-40 minutes.

  5. Transfer to a rack and allow to cool on the baking sheet for 10  minutes.

  6. Transfer the cake to the rack to cool completely.

To make the sugar icing:

  1. In a small bowl, combine the confectioners’ sugar and vanilla.  Add water a tablespoon at a time, until the icing is smooth.  Icing should be fairly thick but pourable.

  2. Brush the cake with the sugar icing.  While the icing is still wet, decorate it with chopped pistachios.  Add decorative sprinkles, candied fruit, and/or cherries, if desired.  Serve at room temperature.  To store, wrap tightly and store at room temperature up to 3 days.