[Sca-cooks] Sweet bread or cake recipe needed

[Terry Decker]

You might also consider panforte.   According to some sources, panpepati e 
meilati (pepper and honey breads) were part of tithe paid by tenants to the 
Monestary of Montecellasi in Siena on February 7, 1205.  Panpepati e meilati 
became panforte about 600 years later as part of a marketing effort in the 
region.  The recipe is modern.

Bear


Panforte

2 cups blanched, toasted almonds, coarsely chopped or slivered
1 cup raisins, Zante raisins (currants), or golden raisins
1 cup chopped dates
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/8 teaspoon ground black pepper
1/2 cup flour

3/4 cup sugar
3/4 cup honey
3 tablespoons butter

Mix the dry ingredients in a bowl, set aside.
Grease a 9 to 11 inch springform or tart pan with a removable bottom.  Line 
it with baker's parchment and grease the parchment.
Combine the sugar, honey and butter in a small sauce pan and bring to a boil 
over medium heat.  When the syrup is between the soft and firm ball stages 
(about 245 degrees F), thoroughly mix the syrup into the dry ingredients to 
make a stiff batter.
Scrape the batter into the prepared pan.  Spread and smooth it.
Bake in a pre-heated 300 degree F oven for about 40 minutes.
Remove from the oven and let cool about 15 minutes.  Separate the walls from 
the base.
Allow the panforte to cool on the base.
Remove from base.  Peel off parchment and serve.