It’s dessert of peasant origin where yellow and white polenta flour are processed with stale bread, yeast, sugar, eggs and raisins, candied citrus fruits or seeds. It is often accompanied by mulled wine.
This recipe was passed down by my mother, who in turn had it from her mother who learnt it from her own mother. So it goes back to my great grandma from the Venetian countryside, but it is a cake which is prepared all over Veneto and every household has its own version. Since it was prepared with leftovers an original recipe does not exists!