Panettone (Italian Christmas Cake)

by Paula Jones

Panettone {pan-eh-tony} is one of my all time favorite Christmas goodies (right up there with my Grandma’s Divinity & my Mom’s Sugar Cookies) and this year I’m making my rendition of them for my friends & family (lucky ducks)! If you’re not familiar with Panettone - I’m gasping of course, I really hope you are but if not, fear not - I’m here to help hold your hand and guide you to the state of deliciousness that is Panettone.

It’s an Italian Christmas Cake that originated in Milano & is quintessentially Milanese! As with all Italian traditions there are many versions as to its origins. For me, I like the romantic story of a man who was enamored with a beautiful girl and to impress her father, Toni, he came up with the bread and named it Pan di Toni (Toni’s bread)! Of course they were married, made lots of Panettone and lived happily ever! This, of course, may or may not be true, but I’m going with it! Yes, I admit it; I’m a complete sucker for a love story!

I decided to make little baby Panettone’s this year, Panettonini’s if you will (sounds so cute doesn’t it?). Individual bite-sized ones and slightly larger ones that can be shared. The Panettone wrappers are amazing and you can find them in upscale baking stores or you can simply order them online like I did. I live in Mayberry, USA and well let’s just say it’s a hike to get to a store that would carry them.

If you’d like to make one giant Panettone (which is the traditional size) you can do that as well (just remember you’ll have to cook it longer). And, if you’re simply so excited about making the Panettone & can’t bear the thought of waiting for the mailman to arrive with your molds, here’s a trick you can do…wrap your cake pan in parchment paper, making a collar which will allow your Panettone to keep its signature shape & there you have it!

If you’re lucky enough to have any leftovers, the Panettone makes a great bread pudding or French toast!

Panettone

Ingredients:
1 stick unsalted butter - room temperature
2 eggs
3 egg yolks
1 cup milk
1 cup sugar
3 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 orange - juiced & zested
1 lemon - juiced & zested
6 ounces dried cranberries
6 ounces dried golden raisins
3 ounces almond slivers
Panettone Wrappers (you can look for these in your local baking stores or order them online)

Directions:
Preheat your oven to 425 degrees. In your stand mixer combine butter & eggs & mix with your paddle attachment on low - medium until ingredients combine (just a few minutes).

Add your sugar, baking soda, salt & cream of tartar & continue mixing.

Once everything is incorporated, reduce your mixer to LOW & gradually add in your flour & milk (alternating each one). Mix until it’s a nice creamy, silky consistency.

Add in your zests & juices & mix through. With your mixer still on low gradually add in your cranberries, raisins & almonds.

Spray your Panettone molds with cooking spray & fill them HALF way with Panettone batter. Do not overfill. Place them onto a baking sheet & give them a little shake/whack to even out the mixture & release any air bubbles.

Bake for 25-35 minutes or until it passes the toothpick test. If you’re using the largest molds you will have to bake them longer. It’s best to turn the baking sheet once during baking to ensure even browning. Allow Panettone to cool on a wire rack before slicing.

Buon Appetito!

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