Uses
Succade is sometimes used in cakes, as a filling for pound cake, oliebol, plum pudding, florentines, sfogliatelle, fruitcake or ontbijtkoek. It is also added to raisin bread. Succade is often combined with currants, raisins and cherries. Candied citron peel is often coated in chocolate and eaten as confectionery. Chopped succade is also used in cannoli.
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