'Panettone Festive Cake'

Recipe by Karin...
READY IN: 1hr 30mins




  • 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!