Ingredients for Panettone Festive Cake
- 1/4 cup sultana raisins
- 1/2 cup glacé pineapple, finely chopped
- 1/4 cup mixed peel, finely chopped
- 2 tablespoons dark rum
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 cup sugar
- 1/4 cup warm water (105-115 degrees F)
- 2 large eggs, lightly beaten
- Egg Yolks
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 tablespoons vegetable oil
- 3/4 cup warm milk (105-115 degrees F)
- 1 large egg, beaten (for egg wash)
- Icing Sugar
- 1 teaspoon vanilla extract
- Baking Powder
- 1 tablespoon sugar (for sprinkling)
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How to Make Panettone Festive Cake
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the candied fruit and raisins.
- Grease and flour a 10-inch panettone mold (or a similar-sized Bundt pan).
- Pour the batter into the prepared pan.
- Bake in a preheated oven at 350°F (175°C) for 90 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
286g
Fat
163g
Carbs
113g
