Pannetone
Pannetone (Italian Fruitcake)
The key to this recipe is to make sure it looks like a chef’s hat – therefore, it should be baked in a coffee can
2 eggs
2 cups granulated sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup buttermilk
2 cups slivered almonds
2 cups golden raisins
3 cups chopped mixed dried fruits or
1 cup each dried pineapple, dried
cherries and dried apricots
Preheat oven to 325 deg F
Grease a clean, empty 1-pound coffee can
Line bottom with a piece of wax 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, peels 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 for 55 to 60 minutes, or until bread is well browned and a wooden pick 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 the cake
) To serve, cut into slices or wedges
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