Panettone Festive Cake Recipes

Steps:

• Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum.
• Allow to stand for about 1/2 an hour.
• Combine the yeast, sugar and lukewarm water in a small bowl, and mix well.
• Allow to stand in a warm place for about 5 minutes or until frothy.
• Beat the eggs, and EXTRA yolks lightly.
• Add the EXTRA sugar, and beat until combined.
• Sift the flour and salt into a large bowl.
• Add the grated lemon rind, butter and oil.
• Stir in the egg mixture and lukewarm milk.
• THEN add the yeast mixture AND the UNdrained fruit mixture.
• Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl.
• (it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size.
• Turn the dough out onto a well floured surface and knead lightly.
• Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'.
• Place each 1/2 in a well greased 8 cup pudding basin.
• Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size.
• Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten.
• Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes.
• Remove from oven and immediately turn out onto a wire rack to cool.
• Dust the tops with sifted icing sugar!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
• Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
• Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• What you do:.
• Preheat oven to 325 degrees F.
• Grease a clean, empty 1-pound coffee can.
• Line bottom with a piece of waxed paper, cut to fit, and grease paper.
• In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.
• Beat in melted butter, lemon peel and extracts.
• In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.
• Stir in almonds, raisins and dried fruit.
• Pour batter into prepared can and place on a baking sheet.
• Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
• Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.
• (You may have to cut out the bottom of the can to push out cake.) To serve, cut into slices or wedges.
• Makes 1 loaf.