Zelten
- Lactose Free
- Vegetarian
- Energy Kcal 920
- Carbohydrates g 120.1
- of which sugars g 96
- Protein g 17.7
- Fats g 37.5
- of which saturated fat g 3.96
- Fiber g 17.7
- Sodium mg 237
- Difficulty: Very difficult
- Prep time: 4 h
- Cook time: 45 min
- Makes: 8 pieces
- Cost: High
PRESENTATION
Rich, moist layers packed with flavor make Zelten a standout for any holiday dessert table. This classic homemade Christmas cake brings together everything people love about fruitcake recipes—a satisfying blend of tropical dried fruits, crunchy nuts, and just the right amount of warm spice. The nice look of Zelten, with its golden color and beautiful nut-topped finish, always draws attention at family gatherings. Although inspired by South Tyrol’s traditional fruitcake recipe, this cake feels right at home anywhere the holidays call for a touch of old-world charm. Families often make this sweet treat the highlight of Christmas celebrations, serving up slices that really hit the spot after a big meal or at a casual family brunch. It’s one of those holiday dessert ideas that quickly feels like a tradition—one taste and everyone gets why it’s so loved.
Busy home bakers enjoy this easy homemade cake since it delivers reliable, DELICIOUS flavor and a great texture every single time. There’s a lot of versatility here—take it to a potluck, gift it to neighbors, or offer it as a sweet finish to any seasonal spread. For those planning out their Christmas baking list, Zelten stands out with simple, nostalgic charm and a festive spirit you can really taste. Kids and adults both tend to go back for seconds...something about that combination of chewy fruit and nuts feels extra comforting, especially when the holidays roll around. A light dusting of powdered sugar gives the top a beautiful, sweet finish (and looks pretty on a dessert plate), while an added touch of dried fruit and nuts on top brings even more festive appeal—it’s a smart way to dress things up with little effort. Versatile enough to suit different preferences and popular even outside the holiday season, Zelten is often the centerpiece of family get-togethers or small moments at home. If you’re looking for a memorable festive cake preparation or just want a seasonal dessert that never disappoints, this cake is a good, simple choice that always turns out nice for family and friends alike.
INGREDIENTS
- Ingredients for 8 small zelten
- Dried figs 1.1 lbs (500 g) - fairly soft
- Sultan grapes 1 ½ cup (250 g)
- Malaga type raising 4.2 oz (120 g) - (large, light, and seedless grapes)
- Pine nuts 4.25 oz (120 g)
- Peeled almonds 0.8 cup (120 g)
- Whole peeled hazelnuts 0.85 cup (120 g)
- Walnut kernels 1 cup (120 g)
- Candied orange 2 oz (60 g)
- Candied citron 4 ¼ tbsp (60 g)
- Orange peel 1 - untreated
- Lemon peel 1 - untreated
- Rum 2 small glasses
- Wildflower honey 3.3 tbsp (70 g)
- White wine 1.75 oz (50 ml)
- Cinnamon powder 1 tsp - level
- Ground cloves - half a teaspoon
- Pimento - half a teaspoon
- Nutmeg - powdered 1/2 teaspoon
- for the dough
- Type 00 flour 1 ¼ cup (150 g)
- Rye flour 1 cup (100 g)
- Extra virgin olive oil 1 spoonful
- Water 0.6 cup (150 ml) - lukewarm
- Fresh brewer's yeast 0.9 oz (25 g)
- Fine salt 1 pinch
- Ground anise 1 tsp - level
- Cumin 1 tsp - powdered
- Honey 1 tsp
- for decoration
- Mix of dried fruits to taste - (walnuts, almonds, pine nuts)
- Mixed candied fruit to taste - (oranges, lemons, citron, cherries)
- for brushing
- Honey to taste - (or sugar syrup)
How to prepare Zelten
The first thing to do in making zelten is to prepare the dried and candied fruits, the main ingredients of this recipe. Take the candied fruit and cut it into cubes (1-2). Then place the grated lemon and orange peels, nutmeg, and cinnamon in small bowls 3.
Next, take care of the dried fruit 4. Put the raisins, halved Malaga grapes, and dried figs with the hard stems removed and cut into strips in a large bowl 5. Add two small glasses of rum to the dried fruit, mix well and let the fruit fully absorb the liquid 5. Meanwhile, warm and melt 2.5 oz of honey with the wine in a saucepan 6.
When the figs, raisins, and Malaga grapes have absorbed the rum, add coarsely chopped walnuts, almonds cut into sticks, halved hazelnuts 7, candied fruits 8, grated lemon and orange peels 9, ground cloves, and the wine with honey. Mix well, ensuring all ingredients are combined. Cover the bowl with plastic wrap and let the mixture rest for at least an hour (or overnight if you prefer to prepare the zelten over two days) to allow all the aromas to be absorbed.
Meanwhile, crumble the yeast cube in a small bowl and add a teaspoon of honey 10, cover with warm water 10, mix, and wait for foam to form on the surface. Meanwhile, prepare the rye and wheat flour 12.
In a bowl, combine the two types of flour with caraway and anise 13, then add the yeast mixture 14 and the tablespoon of oil 15.
Knead everything until you obtain a compact, soft but not sticky dough 17 and let it rise in a flour-dusted bowl until it doubles in volume 18.
Take the bowl with the dried fruit and pour the contents onto a work surface 19, place the dough on top 20 and knead everything well until you get a homogeneous dough that does not crumble 21.
Divide the dough into eight equally sized pieces 22 and shape them as you prefer, (round, heart-shaped, rectangular, oval, square) as long as the zelten are about 3/4 inch thick. Brush the zelten with sugar syrup or rather fluid honey (melt it over the fire) 23. Let them rest and dry for 30 minutes, then decorate them as you like with dried and candied fruit 24. Brush the zelten again with sugar and bake at 300/320 degrees Fahrenheit for 40 minutes. Remove from the oven and let your zelten cool, then wrap them in plastic wrap and let them rest for 10-15 days in a dry place before consuming.