Venetian Christmas cake
Help! I have lost a treasured recipe that I've used for over 20 years -- if memory serves, it was an adaption by James Beard of a Venetian Christmas cake. It was rich and dense, made with cornmeal or polenta (added dry to the batter), with candied citrus peel, drizzled with orange liqueur, and improved well with age. I have searched all over the web and can confirm that it is not sbrisolana, fregolata, zaleti, or torta del doge, at least not in their traditional forms. Any clues?