'Panettone Festive Cake'
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
2 gorgeous Panettones
ingredients
- 1 cup sultana
- 2 slices glace pineapple, finely chopped
- 2 tablespoons mixed peel
- 1⁄3 cup rum
- 90 g compressed yeast
- 1 teaspoon sugar
- 1⁄4 cup lukewarm water
- 3 eggs
- 3 egg yolks (extra)
- 3 tablespoons sugar (extra)
- 5 cups flour (plain, all purpose)
- 1 1⁄2 teaspoons salt
- 1 -2 teaspoon grated fresh lemon rind
- 90 g butter (room temperature)
- 1 tablespoon oil
- 1 cup lukewarm milk
- 1 egg, for glazing
- icing sugar (confectioners' sugar)
directions
- 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!
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Reviews
RECIPE SUBMITTED BY
Karin...
Wellington
I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)!
Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine!
I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens.
I enjoy, among many past-times, art, gardening, water ski-ing, power walking,
and ofcourse...COOKING!!(and entertaining).
I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!!
If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.