- 2 1/2 cups white sugar, divided
- 1 cup butter
- 4 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon brandy
- 1 tablespoon rum
- 1 tablespoon anise extract
- 1 tablespoon lemon zest
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup raisins
- 1 cup candied fruit
- 1 cup candied cherries
- 3/4 cup toasted whole almonds
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
- Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
- Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
- Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.
10/24/2019
recipepes.com
panettone cake, recipe
PT15M
PT1H
5
455 calories
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