Panettone Christmas Cake

Panettone Christmas Cake


Servings 10
Time Needed Prep
Ingredients 16
Difficulty Hard

Rating (click to rate)

4.2 based on 2 ratings.


  • 1/2 cup Sultanas
  • 4 tbsp Mixed Peel
  • 3 tbsp <a Title="Rum Balls" Href="http://www.stayathomemum.com.au/occasions/christmas/food/rum-balls/" Target="_blank">rum</a> (or apple juice for non-alcoholic version)
  • 2.5 tsp Dry Yeast
  • 1/2 cup Milk warmed
  • 1.5 cups Plain Flour
  • 1 tbsp Raw Sugar
  • 1/3 cup Raw Sugar extra
  • 1 Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest finely grated
  • 1 tsp Orange Zest finely grated
  • 1.5 cups Plain Flour extra
  • 75 g Butter softened
  • 1.5 tsp Butter melted

Nutrition Information

Qty per
51g serve
Qty per
Energy 191.77242857143kcalcal 372.79349281021kcalcal
Protein 1.499gg 2.9139613545352gg
Fat (total) 8.5968571428571gg 16.711747488156gg
 - saturated 5.474gg 10.641110376735gg
Carbohydrate 22.553gg 43.841608024571gg
 - sugars 10.740714285714gg 20.879270412726gg
Dietary Fibre 2.1577142857143gg 4.1944603353569gg
Sodium 90.654285714286mgmg 176.22620760135mgmg

Nutritional information does not include the following ingredients: Milk, Egg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Panettone Christmas cake is a very slow, long process but the results are great. So jump in the kitchen and get cracking!

Recipe by Cassy Billingsley.


  1. Place sultanas in a small saucepan and cover with water.

  2. Bring to the boil, then drain well and add to a small bowl with the mixed peel.

  3. Sprinkle with rum (or apple juice) and let soak for at least 30 minutes.

  4. In a large bowl, combine dry yeast and warmed milk.

  5. Let stand for about 5 minutes or until the yeast is dissolved.

  6. Add  plain flour and 1 tablespoon raw sugar.

  7. Mix by hand or with an electric mixer on low speed until the dough comes together.

  8. Transfer to a buttered bowl, cover and let rise until doubled in size, about 1 1/2 hours.

  9. In a separate bowl, whisk together extra sugar, egg, egg yolks, vanilla and zests.

  10. Add extra flour and the risen sponge mix.

  11. Mix until dough comes together then knead for about 5 minutes or until dough is smooth, elastic and no longer sticky.

  12. Add softened butter and knead vigorously until well incorporated.

  13. Add fruit mix and knead until just combined.

  14. Place in a large buttered bowl, cover and let rise until nearly doubled in size, about 1 1/2 hours.

  15. Punch down dough and roll into a ball.

  16. Line a 15 cm deep round cake tin with greaseproof paper, creating a collar that extends about 10 cm past the top.

  17. Place the dough in the tin, cover and let rest until nearly doubled in size, about 1 hour.

  18. Brush the top of the dough with the melted butter and bake at 180 degrees for 45-55 minutes or until deep golden in colour and an inserted skewer comes out clean.

  19. Pannetone Christmas Cake is suitable for freezing.

  20. Serve with Brandy custard and whipped cream

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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