Panettone Festive Cake Recipes

Steps:

• Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.

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!

Steps:

• Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
• Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
• Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
• Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
• Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
• Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.