Panettone Festive Cake Recipes

TORTA DI PANETTONE: CHRISTMAS CAKE

Steps:

• Place the heavy cream in a large bowl. Add 2 tablespoons sugar and whisk together until firm. In another bowl add the blueberries, raspberries, blackberries, strawberries, remaining sugar, and grappa. Allow the mixture to rest for 5 minutes and allow the sugar to marinate with the grappa. Cut the Panettone cake into approximately 1-inch to 1 1/2-inch thick slices. Reconstruct the Panettone by re-layering the slices of cake with the whipping cream and mixed fruit and juices equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Add any remaining juices and an optional splash of grappa on top.

PANETTONE CAKE

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.

PANETTONE CAKE

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.

'PANETTONE FESTIVE CAKE'

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!