Panforte is a traditional Italian spiced fruit and nut cake that’s perfect for cozy gatherings and holiday celebrations. When you make this Panforte (Italian Spiced Fruit and Nut Cake) Recipe, you’ll experience a wonderful mix of chewy fruits, crunchy nuts, and warm spices all baked into a dense, toasty-sweet treat. I love bringing this to family dinners because it’s rich but not too sweet, and it keeps beautifully for days.
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In the Kitchen
What makes this Panforte recipe truly special is how it balances intense fruitiness and spice, creating a flavor that feels like a warm Italian hug. I’ve made it several times for friends, and it never fails to impress while being incredibly straightforward to prepare.
- Juicy and Tender Every Time: Combining dried fruits with a honey-sugar syrup keeps the cake moist and pleasantly chewy.
- Golden, Satisfying Finish: The low and slow baking method develops a subtle toasted aroma and a firm but tender texture.
- Simple Ingredients, Big Impact: You only need pantry staples and nuts/fruits that you can find at any good market.
- Weeknight to Weekend Ready: This cake can be made ahead and enjoyed anytime, perfect for unexpected guests or an indulgent afternoon snack.
Ingredients at a Glance
Choosing quality nuts and well-flavored dried fruits is key here. Toast your nuts yourself to draw out their oils and elevate the cake’s texture and aroma.
- Almonds & Hazelnuts: Use whole and unblanched for the best crunch and flavor, then toast until golden for a toasty note.
- Mixed Dried Fruits: Go for a mix of figs, apricots, and raisins for balance—chop them so they melt into the cake perfectly.
- Spices (Cinnamon, Cloves, Nutmeg, Black Pepper): Freshly ground spices bring the warmth and complexity that make Panforte so unique.
- Honey & Sugar: A combo to sweeten and bind the ingredients, honey adds deep floral notes while sugar ensures structure.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Panforte (Italian Spiced Fruit and Nut Cake) Recipe
Step 1 — Toast and Prep Your Nuts and Fruits
Start by toasting the almonds and hazelnuts in a dry pan or oven until they turn golden and smell toasty—this takes about 8–10 minutes at 350°F (175°C). Once cool, chop the nuts coarsely so you get nice texture bites in every slice. Then chop your mixed dried fruits into small pieces to help them blend smoothly with the nuts and spices.
Step 2 — Mix Dry Ingredients With Spices
In a large bowl, combine the toasted nuts, dried fruit, all-purpose flour, cocoa powder, and all the spices: cinnamon, cloves, nutmeg, and black pepper. Stir everything thoroughly, so the spices are evenly dispersed—this creates that signature Panforte aromatic depth.
Step 3 — Melt Honey and Sugar Into a Syrup
In a small saucepan over medium heat, warm the honey and granulated sugar. Stir constantly until the sugar dissolves completely and the mixture just reaches a boil. This syrup will bind the cake wonderfully, so be patient and don't rush this step.
Step 4 — Combine and Press Into Pan
Pour the hot honey-sugar syrup over the dry mixture. Use a sturdy spoon or spatula to mix quickly and thoroughly—the syrup thickens fast. Transfer the sticky mixture into your prepared 8-inch round cake pan lined with parchment. Press it down firmly and evenly, smoothing the top with the back of a spatula to get that classic rustic cake shape.
Step 5 — Bake Low and Slow
Bake at 300°F (150°C) for 30 to 35 minutes. You’ll notice the edges becoming firm and slightly pulling away from the pan—this signals it’s ready. The center will remain dense but set. Avoid overbaking to keep it from drying out; Panforte is all about moist, chewy satisfaction.
Step 6 — Cool and Dust With Powdered Sugar
Allow your Panforte to cool completely in the pan. Once cool, carefully remove it and dust generously with powdered sugar. This final touch adds a snowy sweetness and a signature look that’s perfect for gifting or your own indulgence.
Things to Remember
This Panforte (Italian Spiced Fruit and Nut Cake) Recipe is forgiving but thrives on careful attention to texture and timing. I’ve learned a few things that help every bake turn out gorgeous and flavorful.
- Doneness Cue: Edges should be firm and beginning to pull from the pan; the center will stay dense but no longer sticky.
- Temperature Trick: Bake low and slow at 300°F to toast without burning, preserving moisture and flavor.
- Make-Ahead Move: Panforte improves with time—wrap it airtight and let it rest a day or two to let flavors deepen.
- Common Pitfall: Don’t skip the parchment lining; it helps you remove the cake easily without breaking or sticking.
Ways to Serve It
Finishing Touches
A light dusting of powdered sugar is traditional, but I often serve Panforte with a small drizzle of honey or alongside a spoonful of ricotta cheese to balance the richness. The subtle sweetness cuts through the spice, creating a delightful flavor contrast.
Plays Well With
This cake pairs beautifully with strong espresso, a bold glass of red wine, or even a lightly spiced chai tea. I love it on a wooden board with some sharp Pecorino and fresh fruit for a rustic dessert spread.
Simple Plating Upgrades
For a quick upgrade, serve wedges of Panforte on a simple slate plate with a small bowl of whipped cream and a sprinkle of chopped toasted nuts around. It never fails to look inviting and highlights the rustic nature of this Italian classic.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to 5 days. The Panforte will keep its moist, tender texture while the spices mellow, making the cake even tastier as time goes by.
Freezing Tips
Yes, Panforte freezes very well! Wrap pieces tightly in plastic wrap and place in a freezer-safe bag. Thaw in the fridge overnight and bring to room temperature before serving for the best texture and flavor.
Reheating Panforte (Italian Spiced Fruit and Nut Cake) Recipe Without Drying Out
Gently warm slices in a low oven (about 275°F) for 5-7 minutes, or briefly in the microwave at 50% power wrapped in a damp paper towel to retain moisture. Avoid overheating to keep it tender and avoid drying.
Frequently Asked Questions
Panforte is much denser and chewier, with a complex spice blend and a sticky honey-sugar syrup that binds the nuts and fruits, unlike traditional fruitcakes that use batter or dough.
Absolutely! Feel free to experiment with walnuts, pecans, or dried cherries. Just keep the overall proportion similar to maintain texture and flavor balance.
When stored properly at room temperature in an airtight container, Panforte can last up to two weeks. The flavor often improves as it rests.
Traditional Panforte contains flour, so it’s not gluten-free. However, you can substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs.
Final Thoughts
Making this Panforte (Italian Spiced Fruit and Nut Cake) Recipe is like crafting a little piece of Italy in your kitchen. It’s a delicious blend of textures and spices that feels both festive and comforting. Whether you’re new to Panforte or a longtime fan, I promise you’ll find it a rewarding baking project that tastes as good as it smells. Don’t forget—patience and good-quality ingredients make all the difference. Enjoy every fragrant bite!
PrintFull Printable Recipe
Panforte (Italian Spiced Fruit and Nut Cake) Recipe
A traditional Italian Panforte recipe featuring a flavorful blend of toasted nuts, dried fruits, warm spices, and a rich honey-sugar syrup, baked to a chewy, dense consistency and dusted with powdered sugar.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
Nuts and Fruits
- 1 cup almonds, toasted and chopped
- 1 cup hazelnuts, toasted and chopped
- 1 cup mixed dried fruits (figs, apricots, raisins), chopped
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
Syrup and Finishing
- ½ cup honey
- ½ cup granulated sugar
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Mix Nuts, Fruits, and Dry Ingredients: In a large bowl, combine the toasted almonds, toasted hazelnuts, mixed dried fruits, all-purpose flour, cocoa powder, ground cinnamon, ground cloves, ground nutmeg, and ground black pepper. Mix well to ensure even distribution of spices.
- Heat Honey and Sugar: In a small saucepan, heat the honey and granulated sugar over medium heat, stirring occasionally until the sugar dissolves completely and the mixture comes to a boil.
- Combine Syrup with Dry Mix: Immediately pour the hot honey and sugar mixture over the nut and fruit mixture. Stir thoroughly to coat all ingredients and create a sticky, cohesive mixture.
- Press into Pan: Transfer the mixture into the prepared cake pan. Press it down firmly and smooth the top with a spatula to form an even layer.
- Bake: Bake in the preheated oven for 35 minutes until the edges are firm and the mixture is set but still chewy in the center.
- Cool and Dust: Allow the panforte to cool completely in the pan. Once cooled, remove it carefully and dust the top generously with powdered sugar.
- Slice and Serve: Slice into thin wedges to serve. Panforte is best enjoyed at room temperature and can be stored tightly wrapped for several weeks.
Notes
- To toast nuts, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant and lightly browned.
- You can substitute mixed dried fruits with your favorites but keep the total volume the same for best texture.
- Use parchment paper to easily lift the panforte out of the pan after baking.
- Store panforte in an airtight container at room temperature or refrigerated to maintain freshness.
- For a gluten-free version, replace all-purpose flour with almond flour or a gluten-free baking flour.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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