Bustrengo

Bustrengo (also known as bustrenga, bustrèng, or bostrengo) is a year-round cake from San Marino and Emilia Romagna that is also a traditional Christmas cake. Christmas cakes with fresh or dried fruits are popular in many countries. Panettone, also Italian but from Milan, as well as stollen from Germany and bara brith from the United Kingdom, are some prominent examples. In some countries, such as France, these fruit desserts are simply referred to as "Christmas cake" or "cake." Bustrengo was traditionally baked in a hearth, in a typical copper pot with a concave lid containing hot coals, allowing the cake to bake evenly on all sides. Because bustrengo is dense, it's normally served in small pieces with a shot of sweet wine.

Ingredients

• ½ cup cornmeal, 2 cups flour, 1½ cup bread crumbs, ½ teaspoon salt, 3 eggs, 3 tablespoons olive oil, 2 cups milk, 5 tablespoons honey, 1 lb apples , peeled, cored and diced, 3 oz. dried figs , diced, 3 oz. raisins, Zest of a lemon , grated, Zest of an orange , grated

Instructions

• Preheat oven to 325F/160C. Grease a 9x13 inch (20x30cm) baking dish.
• Mix cornmeal, flour, breadcrumbs, salt, eggs and oil.
• Stir in milk and honey.
• Add the diced apples, dried figs, raisins and zests, stirring gently.
• Bake for 50 to 60 minutes.