Panettone (Italian Christmas Cake)

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Panettone (Italian Christmas Cake) Panettone (Italian Christmas Cake) Recipe Courtesy of

54321 Based on 4 Reviews

Difficulty: Easy

Ingredients Add to grocery list

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.

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Reader Comments:

54321

Paula, Well, the HOLIDAY'S will be upon us soon. grin I baked this entire Panettone receipe in one large Panettone mold and it did not cook in the center and burned on the outside (I wanted one large pretty loaf). Can you recommend a cooking temp. and approx. cooking time for one loaf with this receipe? Or, is this receipe for mini Panettone's only? HELP! A Fan of Yours, Diana

By Diana on November 10, 2012

54321

HI Paula , i want to say thank you very much for this receipe, well i do have another way of making this panettone,its my aunt receipe. her's comes more like a sweet bread. well if you do like this receipe please write to me. thanks again rosa

By rosa rinaldi on January 04, 2012

54321

Could you use pop over tins to bake these? TIA

By Priscilla on December 03, 2011

54321

I love Panettone,and I think of my MoM as she would make it every Christmas. I look and make new recipes of it to see if I can fine the one she maded.She was one of those cooks that did not write all of her recipes down,she did not have to,she just knew how to make it.We did not get all of her recipes down before we lost her.She loved to bake and how she could. I wish I had some of them as we traveled to alot of places around the world,and she would get a new recipe.She would have loved to see your show as much as I do. Love your recipes and who you are as a person,Thank you.

By marta R etzloff on January 07, 2011

I noticed that you first called it cake, but then changed it to the proper bread, especially since “pane is Italian for “bread.”  Check out the King Arthur Flour website - they not only have the wrappers, but the proper pan, all of the ingredients and even a panettone mix that is outrageously delicious.
From an Italian - Southern Italy, of course!!

By Linda Diorio on December 07, 2010

Paula,
I saw you on Oprah’s show and just loved you. I want to try Pantattone but I’m not sure how to zest a lemon or an orange. Do you need all the zest? A New Fan!

By Jane on June 01, 2010

A friend sent me a link to this recipe; she knew I’d love it and boy was she right!  I can’t wait to try these—and I’ve got time to make them as a special treat for Christmas or New Years!  The zest, cranberries, golden raisins, and almonds are right up my alley.  Your photo is beautiful.

By Leslie on December 15, 2009

Hi Valeria! I actually purchased my wrappers from Amazon. Also if you google “Panettone Wrappers” you’ll find a load of other links as well ; ) Hope that helps! Happy Baking! <3 Paula - bell’alimento

By Paula - bell'alimento on December 15, 2009

This looks so tempting that I must try it - I love the display as well - Great idea for gifting to family & friends - This is a must try - Thank you for sharing this recipe and idea!

By Gail on December 15, 2009

This beautiful site just keeps getting better. Great recipe, gorgeous photo, and a lovely introduction ~ what more could one ask for?
Happy holidays!

By marlene koch on December 08, 2009

I can’t believe I’m leaving a comment until now! I fell in love with this the minute I saw it and have been obsessing about it ever since. I absolutely adore Panettone, could have it every day, all day for the rest of my life. I’m so excited to try this, you know I am, I’ve told you. Thank you!!! Baci e abbracci!

By Mariana @ Tasty-Pastry on December 04, 2009

Where did you purchase the wrappers from?  Could you share the site, please?

Thanks!

By Valeria on December 02, 2009

I prefer to think of panettone as a “bread” instead of a “cake” which allows me to justify having more than one slice (who eats one slice of bread?)...  Looks absolutely beautiful.

By Jen @ My Kitchen Addiction on December 01, 2009

My fiance loves pannetone!  Now I can make him some for Christmas!  Thanks for the fantastic recipe!

By Mylynka on November 30, 2009

Paula,

These are beautiful, and the photo… Wow!  I’m going to make a batch of these and gift them!

By Diana@Spain in Iowa on November 30, 2009

Just beautiful! I LOVE Panettone and have always thought it was much too complicated to try and make at home. But now I Can’t wait to try this. Brava!

By Natasha on November 30, 2009

These are beautiful.  What a great gift idea and just a little different from traditional Christmas baked goods.  Thanks.

By lisa Bailey on November 30, 2009

I’ve always wanted to make these. Thanks for the great recipe!! Yum

By Christy on November 30, 2009

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