Christmas Panettone Genovese

Name: Christmas Panettone Genovese
Prep time: 30 min
Total time: 80 min
Yield: 1
Cuisine: Italian
Ingredients: 2 ⅓ cup All-Purpose Flour (2⅓ cups all purpose flour); ½ cup Granulated Sugar (½ cup granulated sugar); ⅓ cup Unsalted Butter (⅓ cup butter (cubed and softened)); 1 piece Egg (1 large egg (room temperature)); ⅓ cup Whole Milk (⅓ cup milk (2% or whole milk)); 1 ½ tsp Baking Powder (1½ teaspoons baking powder); 1 pinch Table Salt (1 pinch salt); 1 tsp Vanilla (1 teaspoon vanilla); ½ cup Tutti Frutti (½-⅔ cup candied fruit — up to 0.667); 2 tbsp Pine Nuts (2 tablespoons pine nuts); 1 cup Raisins (1 cup raisins); 2 tbsp Icing Sugar (2-3 tablespoons powdered sugar — up to 3)

Christmas Panettone Genovese - Breakfast,Brunch,Dessert,Snack (Italian)

80 minItalian

Servings1

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Vegetarian
Pescatarian
Halal

Steps

1Pre-heat oven 350F/180g. Grease and flour or spray an 8 inch round cake pan.
2Place the raisins in a small/medium bowl and cover with boiling water (or rum or orange juice) let soak 15 minutes, then drain and pat dry.
3In a stand mixer or large bowl add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Mix until the dough is almost combined.
4Add the candied fruit, pine nuts and raisins in the middle, mix until blended. Move the dough to a lightly floured flat surface and form into a round shape. With a sharp knife cut a cross or X in the dough.
5Place the dough in the prepared pan, with a sharp knife cut a cross or X in the dough. Bake for approximately 40-50 or until a toothpick comes out clean. If it is browning too much then place a piece of foil over (like a tent) the cake and continue to bake. Let cool in the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before slicing and serving. Enjoy!