(“ La Brazadel “)
The brazadel (the bracelet) refers to cookies or cakes with a hole in the center in the shape of a
Perhaps this cake is a direct descendent of the Brasadel, a coffee cake baked by the Jewish population who lived in
the area around Ferrara in great numbers.
Mrs. Danila Occhiali, my mother-in-law, made this torta often, now Terry, my wife is becoming so experienced in
making this cake that she not only prepares it taking very little time, but she bakes it to
The Ciambella Ferrarese and the crostata, a baked fruit tart, are the choice desserts in Terry’s family and I must
confess that I love these treats.
I must have had developed an addiction for them: in fact when we bake these sweets I enjoy them for breakfast,
after lunch or dinner or for a snack.
4 cups of
1 cup of
unsalted butter. At room temperature. Equal to 1½ sticks
½ cup of
2 drops of
1 cup of
your preferred nuts and/or pre-soaked
diced fruits, dried and lightly dusted with flour.
In a large bowl combine sugar and butter, add the eggs, salt and vanilla. With a fork mix all
ingredients well and add the flour. Stir continuously with a whisk until mixture is thoroughly blended and
smooth. Add the nuts and/or fruits.
Do not over mix. Add the milk, if using an electric mixer increase milk to one cup. Sift the baking powder and
blend it into the batter.
Turn the mixture into a buttered and dusted 10 X 3½ inch Bundt pan, a tube pan, (use a spring pan if available), or
a 10X 2 ½ inch round pan and bake at 375 degrees for 45 minutes or until a toothpick inserted in the cake comes out
clean indicating it is cooked.
Invert in a lined serving dish, cool and sprinkle with powder sugar.