Panettone Cake
Experience the festive charm of homemade Panettone Cake, a traditional Italian holiday bread that combines a light, buttery texture with flavors of citrus and rum-soaked fruits. This time-honored recipe features a rich dough infused with bright orange and lemon zest, aromatic vanilla, and studded with plump raisins and candied orange peel. Perfectly golden and irresistibly soft, this celebratory treat requires patient kneading and two gentle rises to achieve its signature airy crumb. Whether served as a stunning holiday centerpiece or enjoyed as a luxurious breakfast with coffee, this Panettone Cake is as delightful to make as it is to share.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 150 milliliters Whole milk
- 10 grams Active dry yeast
- 150 grams Unsalted butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Salt
- 1 orange Orange zest
- 1 lemon Lemon zest
- 100 grams Raisins
- 100 grams Candied orange peel
- 2 tablespoons Rum
Instructions
In a small bowl, soak the raisins and candied orange peel in rum for 30 minutes. Set aside.
Heat the milk gently until lukewarm. Add the active dry yeast and 1 tablespoon of the sugar to the milk. Stir until the yeast dissolves, then let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
In a separate bowl, beat 3 of the eggs, then add them to the flour mixture along with the milk-yeast mixture, vanilla extract, orange zest, and lemon zest. Stir to combine.
Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth and elastic.
Gradually add the softened butter, one piece at a time, while continuing to knead until fully incorporated.
Drain the soaked raisins and orange peel, then fold them into the dough until evenly distributed. Cover the dough with a clean kitchen towel and let it rise in a warm place for 2 hours or until doubled in size.
Preheat the oven to 180°C (350°F). Line a Panettone mold or high-sided cake tin with parchment paper.
Deflate the dough and shape it into a ball. Place it into the prepared mold or tin. Cover and let it rise again for 30-45 minutes until puffy.
Beat the remaining egg and brush it gently over the top of the dough.
Bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the Panettone to cool completely before slicing and serving. Store any leftovers in an airtight container to maintain freshness.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
