Picture from From Apples To Zucchini Image Credit Pam |
Panettone
“This will be
a regular in my holiday baking from this year forward. Who needs a sticky,
overly sweet fruitcake when you can have a light, deliciously moist stand in
like its Italian Cousin?” Pam
Ingredients:
1 stick
butter, softened
1 teaspoon
orange zest
2 eggs
1 teaspoon
vanilla
1 teaspoon
lemon extract
3 cups flour
2 teaspoon
baking powder
2 teaspoon
salt
1 cup
buttermilk
2 cup sliced
almonds
2 cup golden
raisins
1 cup dried
cranberries
2 cups
assorted dried fruit, chopped - I used a blend of plums, pears, apples and
apricots
Preparation:
Beat eggs and
sugar until thick - about 5 minutes.
Beat in
butter, orange peel and extracts.
Alternate
between buttermilk and dry ingredients, mixing thoroughly between adds until
all is
incorporated.
Pour batter
into prepared pan and set on a cookie sheet.
Bake at 325°F for 50-60 minutes, until a skewer inserted comes out clean in the center.
Allow to cool
for 10-15 minutes before attempting to remove it from the pan.
You can
combine this amazing recipe with some others from our collection.
Yield 1 loaf.
Enjoy this
recipe and many more visiting From Apples To Zucchini
No comments:
Post a Comment