The PANETTONE CAKE is a simple, timeless dessert that brings to mind the scents of traditional home kitchens. Soft, golden and delicately scented with citrus, each slice contains the sweetness of candied orange, citron and lemon peels, which give the batter a moist texture and an enveloping aroma.
Its balanced flavor, never cloying, makes it suitable for any occasion: easy to prepare yet full of character, it wins you over with its genuineness and the reassuring taste of home and tradition. Served with a dusting of powdered sugar or accompanied by a light citrus glaze, the cake with candied fruit is a classic that never goes out of style—ideal for those who love fragrant, authentic desserts. It’s also excellent the next day, when the aromas harmonize and the texture becomes even more pleasant; it’s the ideal dessert for those who love tradition but seek a practical, genuine solution that fills the kitchen with a festive atmosphere.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1/3 cup milk (at room temperature)
- 6 tbsp vegetable oil
- 1 2/3 cups all-purpose flour
- 3 tsp baking powder
- orange zest
- lemon zest
- 5 oz candied fruit
- 1 pinch salt
- 2/3 cup powdered sugar
- 4 tsp water
- candied fruit
- candied cherries
What you’ll need for the Panettone Cake
- 1 Bowl
- 1 Springform pan 8 in
- Electric beaters
- 1 Sieve
- 1 Spatula
- 1 Grater
- 1 Small bowl
Preparation of the Panettone Cake
Beat the eggs with the sugar and a pinch of salt until the mixture is light and fluffy.
Add the oil, milk, orange zest and lemon zest, folding gently to combine.
Add the sifted flour and baking powder and incorporate them.
Lightly dust the candied fruit with flour (this prevents them from all sinking to the bottom of the cake) and fold them into the batter with a spatula.
Butter and flour a 8-inch springform pan, pour in the batter and bake in a conventional oven at 338°F for 45–50 minutes.
Use the classic toothpick test to check for doneness.Remove the Panettone Cake from the oven and let it cool completely.
In a bowl, mix the powdered sugar with the water until you obtain a smooth, fairly thick glaze. Pour it over the top of the cake and decorate with candied cherries and candied fruit cubes.
Allow the glaze to set.
Tips
You can replace part of the candied fruit with raisins soaked in rum.
For a more intense aroma, add 1 tbsp of orange liqueur or rum.
