Panettone cake soft, fluffy, and delicious. The dessert that for me smells the most like Christmas is definitely the Panettone. I’ve sometimes ventured into the long and laborious preparation of a homemade Panettone, but I confess that this type of preparation isn’t my forte. With the recipe I want to tell you today, I’ve reached a right compromise, a soft, fluffy, and fragrant dessert that’s simple and quick to prepare. A delightful aroma quickly filled my entire house. Along with the Panettone, don’t miss the recipe for Panettone truffles and the recipe for the Tiramisu with pandoro. Lots of raisins, candied fruit, and slivered almonds for a super soft and very fluffy cake, perfect also for the holiday breakfast. What do you think, do you find it perfect too? Let’s hurry to the kitchen and prepare an irresistible Christmas Cake together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Portions: For a 1.1 lbs mold
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas, Winter

236.91 Kcal

calories per serving

Info Close

Energy 236.91 (Kcal)
Carbohydrates 43.20 (g) of which sugars 26.95 (g)
Proteins 3.99 (g)
Fat 6.60 (g) of which saturated 3.11 (g)of which unsaturated 2.19 (g)
Fibers 3.71 (g)
Sodium 15.46 (mg)

Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Christmas Cake Ingredients

2 eggs
0.5 cup sugar
3.5 oz candied fruit
2.5 oz raisins
1.5 cups flour
3.5 tbsp butter
1 orange (untreated)
2 tbsp sugar sprinkles
1 oz slivered almonds
1/2 packet baking powder (0.28 oz)
to taste powdered sugar (for decoration)

What You Need

Mixer
Mold

How to Prepare the Panettone Cake

First, put the raisins in a small bowl with hot water to soften them. Beat the eggs with the sugar for 6-7 minutes using an electric mixer until the mixture is light and fluffy.
Wash the orange. Grate the zest and squeeze the juice, you need about 0.5 cups of orange juice. Add the orange juice and melted butter to the beaten eggs. Mix
Now add the sifted flour, baking powder, and grated orange zest. Mix
Finish the preparation by adding the drained raisins and candied fruit cut into small cubes.
Mix with a spatula to incorporate them into the batter.
Pour the batter into a low panettone mold of 1.1 lbs. The mold measures 7.9 inches in diameter. Level the batter with a spatula
Spread the slivered almonds and sugar sprinkles over the surface.
Bake the Cake with raisins and candied fruit in a preheated static oven at 356°F for 35-40 minutes. Always perform the toothpick test to check the baking inside.
Let the Christmas Cake cool and sprinkle it as desired with some powdered sugar
See you tomorrow with a new recipe, hugs, Loredana