Best 2 Panettone Cake Recipes

Panettone, a traditional Italian cake, is a delectable treat that is often enjoyed during the holiday season. With its light and airy texture, sweet flavors, and dried fruits, this classic cake is a favorite among many. Whether you're a seasoned baker or a novice in the kitchen, creating a delicious panettone cake from scratch can be a rewarding experience. In this comprehensive guide, we will take you through the essential steps to make a perfect panettone cake, exploring various recipes that cater to different tastes and skill levels. From selecting the right ingredients and preparing the dough to baking and decorating the cake, we'll provide you with detailed instructions and helpful tips to ensure your panettone turns out moist, flavorful, and visually appealing. So, let's embark on this culinary journey and discover the secrets to creating an unforgettable panettone cake.

Let's cook with our recipes!

PANETTONE CAKE

Panettone Cake image

This is like a panettone bread but it is a cake. Soft and and soooo good.

Provided by Mami Candelario

Categories Desserts Cakes

Time 1h15m

Yield 10

Number Of Ingredients 15

Ingredients

2 ½ cups white sugar, divided
1 cup butter
4 eggs
1 tablespoon vanilla extract
1 tablespoon brandy
1 tablespoon rum
1 tablespoon anise extract
1 tablespoon lemon zest
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup raisins
1 cup candied fruit
1 cup candied cherries
¾ cup toasted whole almonds

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.

Nutrition Facts : Calories 810.9 calories, Carbohydrate 134 g, Cholesterol 123.2 mg, Fat 26.4 g, Fiber 3.9 g, Protein 10.7 g, SaturatedFat 12.8 g, Sodium 669.6 mg, Sugar 69.1 g

'PANETTONE FESTIVE CAKE'

'Panettone Festive Cake' image

This Panettone really is "heaven on earth!!" So light in texture and really addictive!! The preparation time I have given does not include the time it takes for the dough to rise - (this usually takes about 1 1/4 hours in total). To make the Panettone an outstanding centrepiece on a table, put the dough (all of it) into a well greased ceramic lift-out centre of a slow cooker, such as a Crock-Pot and make sure the basin is well greased around the top. It will need a slightly longer 'proving' time doing it this way -you will need to stand it in a warm place (using the large basin), for about 45 minutes or even a little longer, until the dough doubles in size.

Provided by Karin...

Categories Breads

Time 1h30m

Yield 2 gorgeous Panettones

Number Of Ingredients 18

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)

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!

Tips:

Use high-quality ingredients, especially for the lievito madre (sourdough starter).
Follow the recipe carefully and don't skip any steps.
Be patient, as panettone takes time to rise and bake.
Don't overmix the dough, as this will make the panettone tough.
Bake the panettone in a preheated oven and don't open the oven door during baking.
Allow the panettone to cool completely before slicing and serving.

Conclusion:

Panettone is a delicious and festive Italian bread that can be enjoyed by people of all ages. With a little planning and effort, you can make your own panettone at home. Just follow the tips above and you'll be sure to end up with a delicious and beautiful loaf of panettone.