The best delicious Panettone (italian Fruitcake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Panettone (italian Fruitcake) recipe today!
Hello my friends, this Panettone (italian Fruitcake) recipe will not disappoint, I promise! Made with simple ingredients, our Panettone (italian Fruitcake) is amazingly delicious, and addictive, everyone will be asking for more Panettone (italian Fruitcake).
What Makes This Panettone (italian Fruitcake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Panettone (italian Fruitcake).
Ready to make this Panettone (italian Fruitcake) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c All-purpose flour (PLUS 2 3 tb Granulated sugar, divided
-TBL) 2 Eggs
1/8 ts Salt 8 ts Reduced-calorie margarine
1 Pkt fast-rising active dry 1/2 ts Each grated orange peel and
-yeast -brandy extract
2 tb Warm water (see yeast 3 oz Mixed dried fruit, coarsely
-package for temperature) -chopped
Sift together flour and salt onto sheet of wax paper; set aside. In small
bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
Let stand until foamy, about 5 minutes. In mixing bowl, using electric
mixer at medium speed, beat eggs with remaining sugar until frothy; add
margarine and beat until well combined. Continue to beat while adding
orange peel and brandy extract. Add yeast mixture, then gradually beat in
sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating
until thoroughly combined. Cover bowl with clean damp towel or plastic
wrap and let stand in warm draft-free area until dough is doubled in
volume, about 30 minutes.
Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray.
Punch dough down, then turn into prepared mold; bake in middle of center
oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until
top is browned and cake begins to pull away from mold, about 30 minutes
longer (cover with foil if Panettone is browning too quickly). Unmold onto
wire rack and let cool.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Yields
4 servings
Leave a Reply