Skip to content

Beta This app is in Beta Testing

Panettone (Italian Fruitcake)

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. 1/8 ts Salt
  2. Punch
  3. 1 Pkt fast-rising active dry
  4. 1 c All-purpose flour (PLUS 2
  5. 2 tb Warm water (see yeast
  6. 8 ts Reduced-calorie margarine
  7. 3 oz Mixed dried fruit, coarsely package for temperature) chopped
  8. 2 Eggs
  9. 1/2 ts Each grated orange peel and yeast brandy extract
  10. 3 tb Granulated sugar, divided TBL)
Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
  2. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool.
  3. Makes 4 servings.
  4. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Plating

Cookware for this recipe

  • Mixing bowl
  • Whisk
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.