Ingrédients pour Panettone Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- Butter
- Lemon, Rind Of
- Vanilla Extract
- Lemon Extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- Slivered Almonds
- Golden Raisins
- Mixed Dried Fruit
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Comment préparer Panettone Cake
- Preheat oven to 325°F (160°C). Grease a clean, empty 1-pound coffee can.
- Line the bottom of the coffee can with a circle of waxed paper, ensuring it fits snugly. Grease the waxed paper.
- In a large bowl, beat eggs and sugar together until the mixture is thick, pale yellow, and resembles a mousse (about 5 minutes using an electric mixer).
- Beat in the melted butter, lemon zest, vanilla extract, and almond extract until well combined.
- In a separate small bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the slivered almonds, raisins, and candied fruit.
- Pour the batter into the prepared coffee can and place the can on a baking sheet.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the can for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
273 g
Sugar
2387g
Fat
361g
Carbs
422g
