Pannetone (Italian Fruitcake)
The key to this recipe is to make sure it looks like a chef's hat - therefore,
it should be baked in a coffee can.
- 2 eggs
- 2 cups granulated sugar
- 1/2 cup (1 stick) butter, melted and cooled
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 2 teaspoons baking
- 2 teaspoons salt
- 1 cup buttermilk
- 2 cups slivered almonds
- 2 cups
- 3 cups chopped mixed dried fruits*
* Or 1 cup each dried pineapple, dried cherries and dried apricots.
- Heat oven to 325 degrees F. Grease a clean, empty 1-pound coffee can. Line
bottom with a piece of wax paper, cut to fit, and grease paper.
- In a large bowl beat eggs and sugar until thick and pale yellow, about 5
minutes. Beat in melted butter, peels and extracts.
- In a small bowl, mix flour, baking powder and salt and blend into egg mixture
alternately with buttermilk. Stir in almonds, raisins and dried fruit.
- Pour batter into prepared can and place on a baking sheet. Bake for 55 to
60 minutes, or until bread is well browned and a wooden pick inserted in center
comes out clean.
- Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.
(You may have to cut out the bottom of the can to push out the cake.)
- To serve, cut into slices or wedges.