Simple Panettone Cake with Candied Fruit: The Clever and Soft Recipe: Do you know that magical aroma that fills the house during the holidays? The one that smells of citrus, goodness, and family? Well, today I want to share the recipe that will make you look great with minimal effort!
Let’s be honest: not everyone always has the desire, time, or skill to deal with hours of leavening, sourdough refreshes, or complicated doughs. But why give up the joy of a tall, fragrant, and showy cake? This Simple Panettone Cake with Candied Fruit and Raisins is the solution you were looking for!
It’s my “clever recipe” for those who want a guaranteed result without stress. Mix it, bake it, and you’re done: you’ll bring all the warmth of Christmas to the table with the simplicity of a homemade cake. And the final touch? A crunchy almond glaze with whole almonds that makes it just like a pastry shop cake!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients
Few ingredients, great outcome! To make this cake, you don’t need to shop in specialized stores: just open the pantry and the fridge. I have chosen simple products for you that, when worked the right way, transform into a pastry-worthy cake. Here’s everything you need to put on the table:
- 2 eggs
- 3/4 cup sugar
- 1 pinch salt
- 3/4 cup milk (room temperature)
- 2/3 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1/3 cup candied fruit
- 1/3 cup raisins
- 1 orange zest (organic)
- 1 lemon zest (organic)
- 1/4 cup almond flour
- 1/4 cup sugar
- 2 tbsp egg white
- 2 tsp potato starch (cornstarch)
Tools
Few but good! To achieve that spectacular volume and a smooth glaze, we will need small aids that every mom surely has in her drawers. You don’t need anything professional, just a lot of desire to mess around together! Prepare these tools:
- 1 mixer
- 1 electric beater
- removable panettone mold
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Steps
Get comfortable and follow me step by step! Even if you are not experts in large leavens, with this recipe you cannot go wrong. The secret lies in beating the eggs well and respecting the rest of the glaze. You’ll see, it will be easier done than said, and the result will leave you speechless!
1. The secret of the glaze
Put the almond flour and sugar into the mixer and blend for 2 minutes. Add the egg white and potato starch and blend briefly. The glaze should be semi-liquid and homogeneous. Leave it in the container, cover with plastic wrap, and place it in the fridge until the next day: this rest will make it perfect and stable during baking!
2. Prepare the dough:
In a large bowl, put the eggs, grated peel of an organic orange and lemon, and beat with the sugar and the pinch of salt until you get a light and frothy mixture. Gradually add the milk and then the vegetable oil. Incorporate the sifted flour and baking powder. Finally, add the candied fruit and theraisins (soaked earlier and well squeezed).
3. Baking and decoration
Pour the mixture into the mold lined with parchment paper. Retrieve the glaze from the fridge and gently spread it over the surface. Complete by adding the whole almonds here and there. Bake at 340°F for about 40 minutes. Always do the toothpick test: if it comes out dry, it’s ready!
So, what do you think? Isn’t it a lovely idea to impress everyone with simplicity? If you try it, let me know in the comments and tag me in your photos, I really care! A big hug and happy cooking to all!
Storage, notes, tips
How to make the cake soft without butter? Use vegetable oil and beat the eggs for at least 5 minutes: the air will make everything very light!
How long does the cake last? It keeps very well for 3-4 days under a glass dome.
How to make the cake even more beautiful? Before baking, you can add some whole almonds or sugar sprinkles on top of the glaze for an even more “pastry shop” effect.
How long does it last? It keeps very well for 3-4 days, the glaze will remain delicious, and the cake will retain its moisture.
FAQ (Questions and Answers)
Do you have doubts? Here are the answers to the questions you ask me most often!
Can I use the paper panettone mold?
Absolutely yes! It’s very convenient and instantly festive. You don’t even need to butter it!
Can I use the paper panettone mold?
Absolutely yes! It’s very convenient and instantly festive. You don’t even need to butter it!
The candied fruits sink, what do I do?
A grandmother’s trick: quickly pass them through a light coat of flour before adding them to the batter, so they will remain well distributed.
Can I replace the milk?
Sure, if you are intolerant, you can use lactose-free milk or a plant-based drink like soy or rice.
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