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.
Method
-
Place sultanas in a small saucepan and cover with water.
-
Bring to the boil, then drain well and add to a small bowl with the mixed peel.
-
Sprinkle with rum (or apple juice) and let soak for at least 30 minutes.
-
In a large bowl, combine dry yeast and warmed milk.
-
Let stand for about 5 minutes or until the yeast is dissolved.
-
Add plain flour and 1 tablespoon raw sugar.
-
Mix by hand or with an electric mixer on low speed until the dough comes together.
-
Transfer to a buttered bowl, cover and let rise until doubled in size, about 1 1/2 hours.
-
In a separate bowl, whisk together extra sugar, egg, egg yolks, vanilla and zests.
-
Add extra flour and the risen sponge mix.
-
Mix until dough comes together then knead for about 5 minutes or until dough is smooth, elastic and no longer sticky.
-
Add softened butter and knead vigorously until well incorporated.
-
Add fruit mix and knead until just combined.
-
Place in a large buttered bowl, cover and let rise until nearly doubled in size, about 1 1/2 hours.
-
Punch down dough and roll into a ball.
-
Line a 15 cm deep round cake tin with greaseproof paper, creating a collar that extends about 10 cm past the top.
-
Place the dough in the tin, cover and let rest until nearly doubled in size, about 1 hour.
-
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.
-
Pannetone Christmas Cake is suitable for freezing.
-
Serve with Brandy custard and whipped cream
