Tags: Italian, cake
. Makes one medium-sized cake. 12 steps
110g strong bread flour   mix in Knead 20 minutes or until the dough becomes glossy. If the dough feels stiff, add a little water. The dough should end up markedly softer than normal bread dough. Place in a bowl, cover well, and leave in a warm place for 2 hours or until doubled in bulk. If you have time, knock it down and leave again to rise. Stretch dough out gently into a 25cm by 20cm rectangle. Spread fruit over. Fold over, turn 90 degrees, and fold over again. (The aim is to distribute the fruit evenly while not letting it puncture the surface.) Shape into a round and place in a lined panettone tin. Cover (without letting the covering touch the dough) and leave in a warm place to rise. When risen, the dough should be delicate and plastic rather than elastic when pressed. Bake in moderate oven 20–30 minutes or until a skewer comes out clean.
50g butter   mix well
35g raw cane sugar
1 egg
sponge   mix in
2g dried yeast (or 4g fresh)   dissolve cover with bag and leave to ferment overnight at room temperature
65ml tepid water
90g strong bread flour   mix in until reasonably smooth
fruit mix
45g glace cherries halve Place in a strong polythene bag, tie its neck, and swirl around. Leave overnight, swirling once or twice.
60g sultanas
30g mixed glace peel
25ml whisky
If you do not have a panettone tin, use a 15cm diameter cake tin, extend the sides with 20cm of card, and line it all with baking parchment.