Panettone Cake Recipe - The Italian Christmas Classic
Prep time: 3h 10mins | 10 servings
If there’s one dessert that instantly brings the warmth and magic of the holidays, it’s panettone cake. This sweet, fluffy, fruit-filled bread originated in Milan, Italy, and has since become a global Christmas tradition. But why wait for the holidays? With this easy homemade panettone cake recipe, you can enjoy its buttery goodness anytime of the year.
What Is Panettone Cake?
Panettone (pronounced pah-net-TOH-nay) is a tall, dome-shaped Italian sweet bread enriched with butter, eggs, and dried fruits such as raisins, candied orange peels, and lemon zest. It has a light, fluffy texture similar to brioche, but with the festive flavor of a fruitcake.
Ingredients
Dry Ingredients:
4 cups all-purpose flour (plus extra for dusting)
½ cup granulated sugar
1 teaspoon salt
2¼ teaspoons (1 packet) active dry yeast
Wet Ingredients:
½ cup warm milk (110°F or 43°C)
4 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 tablespoon orange zest
½ cup unsalted butter, softened
Fruits & Flavor:
½ cup raisins
½ cup candied orange peel
¼ cup chopped dried apricots (optional)
2 tablespoons rum or orange juice (for soaking fruits)
Directions
1. Prepare the Fruits
Soak the raisins, candied orange peel, and apricots in rum (or orange juice) for about 30 minutes. This keeps them soft and juicy when baked.
2. Activate the Yeast
In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let it sit for 10 minutes until foamy.
3. Make the Dough
In a large bowl, mix flour, sugar, and salt. Add eggs, vanilla, orange zest, and the activated yeast mixture. Beat on low speed or stir until combined.
Slowly add butter, one tablespoon at a time, kneading until the dough becomes smooth and elastic (about 10 minutes). The dough will be slightly sticky — that’s okay.
4. First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 2 hours, or until doubled in size.
5. Add the Fruits
Once the dough has risen, gently fold in the soaked fruits. Make sure they are evenly distributed.
6. Shape the Panettone
Shape the dough into a ball and place it in a panettone mold or lined tall pan. Cover loosely with plastic wrap and let it rise again for 1½–2 hours, or until it reaches near the top of the mold.
7. Bake
Preheat your oven to 350°F (175°C). Bake for 35–40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
If the top browns too quickly, loosely cover it with foil.
8. Cool and Serve
Let the panettone cake cool on a wire rack before slicing. Serve plain, dusted with powdered sugar, or with a drizzle of chocolate sauce for extra indulgence.
Serving Ideas
Wondering how to enjoy your panettone beyond the first slice? Here are a few ideas:
Toasted with butter: Perfect for breakfast with coffee.
Panettone French toast: Dip slices in egg mixture and cook on a skillet.
Panettone pudding: Use leftover pieces in a custard-based dessert.
Holiday trifle: Layer panettone with whipped cream and berries.
How to Store Panettone Cake
To keep your panettone cake fresh:
Wrap it tightly in plastic wrap once cooled.
Store at room temperature for up to 5 days.
For longer storage, freeze for up to 3 months and thaw overnight before serving.
Pro Tip: Warm a slice in the oven for a few minutes before eating — it tastes freshly baked!
Baking Tips for Perfect Panettone Cake
Use room-temperature ingredients: This helps your dough rise properly and evenly.
Don’t skip the second rise: It’s essential for that soft, airy texture.
Check the dough’s elasticity: A well-kneaded dough should stretch without tearing.
Add a touch of honey: For extra moisture and sweetness.
Experiment with flavors: Try adding chocolate chips, pistachios, or dried cherries.
FAQ's on Smash Burgers
1. Can I make panettone without alcohol?
Yes! Substitute rum with orange juice or even milk for soaking the fruits.
2. Why is my panettone dense?
The dough may not have risen long enough or was over-kneaded. Be patient with the rising time.
3. Can I use instant yeast instead of active dry yeast?
Absolutely. Use the same amount, but you can skip the activation step.
Final Thoughts
Making your own panettone cake is truly a rewarding experience. The aroma of buttery dough, citrus zest, and sweet fruits filling your kitchen is unbeatable. Whether it’s Christmas morning or just another Sunday brunch, this Italian classic brings comfort and joy with every bite.
So why not surprise your loved ones this weekend? Bake your own panettone cake, slice it warm, and enjoy a taste of Italy right at home.
Loved this recipe? ⭐ Share it on Pinterest or tag @TasteSpur on Instagram with your homemade #PanettoneCake!
For more classic dessert recipes, check out our other posts like Easy Peach Cobbler Recipe and Gluten Free Zucchini Bread.
