Befana Cake

Directions

1. 1
   Put the raisins in a bowl, cover with warm water and set aside.
2. 2
   In another bowl, combine the candied lemon and orange peels and brandy and set aside.
3. 3
   In another bowl, dissolve the yeast in 1/2 cup of warm water.
4. 4
   Add 1 cup of flour and mix until a sponge dough is formed.
5. 5
   Cover the bowl with plastic wrap.
6. 6
   Let the sponge dough rise in a warm place for about 20 minutes.
7. 7
   In a food processor, combine 4 cups of flour, sugar, salt, and lemon zest.
8. 8
   Add the butter, eggs, and milk, then remaining flour. Process to form a stiff dough.
9. 9
   Add the risen sponge dough and process until well combined.
10. 10
    Turn the dough onto a lightly floured surface and knead a few minutes and smooth.
11. 11
    Grease a large bowl, place the dough in and turn it once to coat both sides.
12. 12
    Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
13. 13
    Butter a 10 x 3-1/2 inch deep round cake pan.
14. 14
    Drain the raisins and candied citrus peels, reserving the brandy. Pat the fruit dry.
15. 15
    Punch down the dough. Turn the dough onto a lightly floured surface.
16. 16
    Pat the dough into a large rectangle.
17. 17
    Sprinkle the raisins, candied peels, almonds and dried bean over the dough.
18. 18
    Form the dough into a ball and knead to distribute the fruits and nuts.
19. 19
    Place the dough in the cake pan, cover with a towel.
20. 20
    Let the dough rise in a warm place for 1 hour, or until doubled in size.
21. 21
    Preheat the oven to 350 degrees F.
22. 22
    In a small bowl, combine the egg yolk, and reserved brandy.
23. 23
    Brush the top of the cake with this mixture and sprinkle with the coarse sugar.
24. 24
    Bake 45 minutes until golden brown.
25. 25
    Let the cake cool in the pan for 10 minutes.
26. 26
    Run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool.
27. 27
    To serve, cut in wedges.