Name: Panforte: Italian Christmas Fruit and Nut Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1½ cups (210g) whole almonds; 1 cup (130g) whole hazelnuts; 1 cup (130g) dried cranberries, cherries, or raisins; 1 cup (150g) mixed candied citrus peel; ½ cup (50g) ground almonds/almond flour; ¼ cup (22g) unsweetened cocoa powder; ¼ cup (35g) rice flour (or all-purpose flour for non-gluten-free); 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves; ¼ teaspoon nutmeg; ¼ teaspoon white pepper; ¼ teaspoon fine sea salt; ½ cup (100g) sugar (preferably natural evaporated cane sugar); ½ cup (175g) honey; 1 tablespoon water; 2 – 3 tablespoons icing sugar (confectioner’s sugar)

If you’re looking for a festive treat that captures the warm spirit of the holidays, the Panforte: Italian Christmas Fruit and Nut Cake Recipe is an absolute treasure to add to your baking repertoire. This traditional Italian cake is a dazzling mosaic of nuts, dried fruits, fragrant spices, and a touch of cocoa, all bound together with luscious honey and sugar. Dense, chewy, and intensely flavorful, Panforte is like a rich edible celebration that improves with time, making it perfect for holiday gatherings or special gift-giving. Once you make it, it will quickly become one of your favorite seasonal delights to share with family and friends.

Ingredients You’ll Need

A dark brown, round fruitcake with a rough, uneven surface rich with visible chunks of nuts and dried fruits sits on white baking paper, which lines a round cake pan. The fruitcake's top shows a mix of slightly glossy, textured bits in shades of dark brown and reddish brown. One side of the paper is being lifted carefully by a woman's hand with a light skin tone, revealing the thick, dense cake resting on a light wooden board with a smooth texture. The background is softly blurred with warm light, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of Panforte lies in its beautiful simplicity — each ingredient plays a vital role, contributing to the cake’s signature texture, deep flavor, and festive colors. From crunchy almonds to the warm spices, these essentials create a symphony of taste that’s truly unforgettable.

Whole almonds (1½ cups / 210g): Provide a satisfying crunch and nutty flavor that’s key to the cake’s texture.
Whole hazelnuts (1 cup / 130g): Add depth and a slightly sweet, buttery note that pairs beautifully with spices.
Dried cranberries, cherries, or raisins (1 cup / 130g): Bring chewy sweetness and a tart tang to balance the rich nuts.
Mixed candied citrus peel (1 cup / 150g): Offers vibrant citrus bursts and colorful flecks that brighten every bite.
Ground almonds/almond flour (½ cup / 50g): Helps bind the cake while contributing a subtle, nutty aroma.
Unsweetened cocoa powder (¼ cup / 22g): Introduces a gentle chocolate depth without overpowering the fruit and spice.
Rice flour or all-purpose flour (¼ cup / 35g): Provides structure; opt for rice flour if you want a gluten-free version.
Cinnamon (1 tsp): Classic spice that delivers warmth and festive cheer.
Ground ginger (½ tsp): Adds a gentle zing that lifts the flavor profile.
Ground cloves (½ tsp): Infuses a rich, aromatic earthiness synonymous with Christmas treats.
Nutmeg (¼ tsp): Subtle warmth with a nutty edge enhances complexity.
White pepper (¼ tsp): A surprise hint of gentle heat that awakens the palate.
Fine sea salt (¼ tsp): Balances sweetness and amplifies all other flavors.
Sugar (½ cup / 100g): Preferably natural evaporated cane sugar to add natural sweetness and slight caramel notes.
Honey (½ cup / 175g): The heart of this cake, it binds the dry ingredients and lends a lovely floral sweetness.
Water (1 tbsp): Helps dissolve the sugar and honey mix for a smooth syrup.
Icing sugar (2 – 3 tbsp): Used for finishing with a delicate snowy dusting that evokes holiday cheer.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Panforte: Italian Christmas Fruit and Nut Cake Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Start by lightly greasing an 8-inch springform pan and lining it with parchment paper on both the bottom and sides. This step is crucial for easy removal since the cake has no added fat in the batter. Then, in a large bowl, mix together the almonds, hazelnuts, dried fruits, candied citrus peel, almond flour, cocoa powder, rice flour, and all the spices and salt. This beautiful colorful mix will be the base for your Panforte’s rich, festive flavor.

Step 2: Make the Honey-Sugar Syrup

In a small saucepan over medium heat, combine sugar, honey, and water. Let the mixture simmer gently until the honey bubbles and sugar crystals dissolve completely. This golden syrup is what binds the dry mix into the dense, chewy cake we all love.

Step 3: Combine and Pack the Batter

Pour the hot syrup over the dry ingredients and mix vigorously with a wooden spoon. You’ll notice the batter is very stiff — this is perfect. When thoroughly combined, press the batter firmly into your prepared pan using moistened fingers to smooth the surface.

Step 4: Rest and Bake

Let the pan rest at room temperature for one hour. While it’s resting, preheat your oven to 325°F (170°C). Then bake the cake for 40 to 45 minutes. The edges will firm up nicely, while the center remains chewy — exactly how Panforte should be.

Step 5: Cool, Remove, and Dust

After baking, cool the cake completely in the pan. Then carefully peel away the parchment paper sides and remove the cake from the pan. Finish by dusting the entire cake generously with icing sugar through a sieve, giving it the look of fresh snow.

Step 6: Age for Optimal Flavor

Wrap your Panforte in waxed or parchment paper once cooled and place it in an airtight container. Let it rest for at least one week before serving — this aging step deepens the flavors and softens the edges beautifully, making this Panforte: Italian Christmas Fruit and Nut Cake Recipe truly exceptional.

How to Serve Panforte: Italian Christmas Fruit and Nut Cake Recipe

A round dark brown cake is covered with a thick layer of white powdered sugar on top, with one slice removed to show the inside. The inside of the cake is dense and dark with whole light brown nuts and small bits of dried fruit scattered throughout. The cake is placed on a light wooden surface surrounded by green pine branches, red berries, and shiny red and green Christmas ornaments. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake shines best with simple garnishes. A dusting of extra icing sugar makes it charming and festive, or serve each slice with a sprig of fresh rosemary or a few pomegranate seeds to add a burst of color and holiday spirit at the table.

Side Dishes

Panforte pairs wonderfully with a cup of strong espresso or a glass of dessert wine like Vin Santo. For a cozy twist, serve alongside whipped cream or a scoop of vanilla gelato to mellow out its intense flavors with creamy softness.

Creative Ways to Present

Slice into thin wedges and arrange on a rustic wooden board with nuts and dried fruits scattered around for a stunning holiday centerpiece. You can also gift-wrap individual slices in parchment paper with a festive ribbon — a perfect homemade holiday present!

Make Ahead and Storage

Storing Leftovers

Panforte gets better with time. Keep leftovers wrapped tightly in waxed paper inside a sealed tin or container in a cool, dark place. This cake will maintain its flavor and texture for up to three months, making it a perfect item to bake well in advance of celebrations.

Freezing

If you want to save it for longer, Panforte freezes beautifully. Wrap tightly in plastic wrap and then foil or place inside a freezer-safe container. It can be frozen for up to a year without losing its signature taste or texture.

Reheating

Typically, Panforte is enjoyed at room temperature, but if you like, warm slices gently in the oven for 5-10 minutes wrapped in foil. This brings out the nutty aromas and softens the texture just a little, making each bite irresistibly fragrant.

FAQs

What makes Panforte different from other fruitcakes?

Unlike typical fruitcakes, Panforte is dense and chewy rather than soft and cakey. It combines a unique mix of nuts, dried fruits, citrus peel, and spices all held together by honey and sugar syrup, giving it an intense and complex flavor profile.

Can I use other nuts or fruits for this Panforte recipe?

Absolutely! While almonds and hazelnuts are traditional, you can experiment with walnuts or pistachios. You can also mix up the dried fruits to suit your preferences or what’s available, such as dried figs or apricots.

How long should I age Panforte before eating it?

For the best flavor, allow your Panforte to rest for at least one week after baking. This aging process helps mellow the flavors and soften the texture, giving you a traditional Italian experience.

Is Panforte gluten-free?

You can easily make it gluten-free by replacing the all-purpose flour with rice flour or another gluten-free flour blend. Just be sure to check any packaged ingredients to avoid hidden gluten.

What is the best way to cut Panforte?

Use a large, sharp knife and rinse it between cuts to get clean slices. Since Panforte is quite dense and sticky, this helps maintain neat wedges perfect for serving or gifting.

Final Thoughts

There is something truly magical about baking and sharing the Panforte: Italian Christmas Fruit and Nut Cake Recipe. Its rich history, delightful texture, and festive blend of flavors make it a holiday classic you’ll want on your table year after year. Trust me, once you try making this cake, it will become a treasured tradition in your seasonal celebrations. So go ahead, get baking, and enjoy some delicious Italian holiday cheer!