Panettone is the tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, traditionally served at Christmas. This recipe recreates that flavor in a simpler, more forgiving cake form, using a rich yeasted dough that bakes into a tender, golden loaf. While it is a treat, knowing the calorie count per slice helps you enjoy it mindfully—each slice of this version comes in at about 320 calories, slightly lighter than many bakery versions because it uses less butter and sugar.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) warm milk (110°F / 43°C)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup (80 g) candied orange peel, chopped
- 1/2 cup (80 g) raisins (or dried cranberries)
- 1 tbsp butter, melted, for brushing
Instructions
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, egg yolks, and vanilla. Mix on low speed until a shaggy dough forms.
- Add the softened butter in pieces, mixing until incorporated. Increase speed to medium and knead for 8–10 minutes until the dough is smooth and elastic. It will be sticky.
- Fold in the candied orange peel and raisins by hand, then turn the dough onto a floured surface and knead briefly to distribute.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 1/2–2 hours, until doubled.
- Punch down the dough. Shape it into a ball and place in a buttered 9-inch (23-cm) round cake pan or a 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes, until puffy.
- Preheat oven to 350°F (175°C). Brush the top with melted butter.
- Bake for 40–45 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too fast, tent loosely with foil.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Substitution: No candied orange peel? Use dried apricots or additional raisins. The flavor will be less citrusy but still delicious.
- Storage: This cake stays moist for up to 4 days in an airtight container at room temperature. Refrigerate if your kitchen is hot, but bring to room temperature before serving.
- Common mistake: Over-kneading makes the cake tough. Stop as soon as the dough passes the windowpane test—stretch a small piece thin without tearing.
- Rising help: If your kitchen is cool, place the dough in an oven with the light on and the door closed—just don’t turn the oven on.
Serving Suggestions
Slice thick and serve with a dusting of powdered sugar, alongside espresso or a glass of sweet wine like Vin Santo. It also makes excellent French toast the next day.
Variations
- Chocolate chip: Swap the candied fruit for 1/2 cup (90 g) dark chocolate chips.
- Almond: Add 1/2 cup (60 g) sliced almonds with the fruit, and sprinkle more on top before baking.
- Gluten-free: Use a 1:1 gluten-free flour blend, but expect a denser crumb and reduce rising time slightly.
Storage and Reheating
Store in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then warm slices in a toaster or microwave for 15 seconds per slice.
Frequently Asked Questions
How many calories are in a slice of this panettone cake? One slice (1/12 of the cake) contains approximately 320 calories, based on the ingredients listed. This is lower than traditional panettone, which can reach 400+ calories per slice due to higher butter and sugar content.
Can I make this without a stand mixer? Yes, you can knead by hand. It will take about 15 minutes of vigorous kneading. The dough is sticky, so keep your work surface floured.
Why didn’t my cake rise? The yeast may be dead if your milk was too hot (over 120°F / 49°C) or too cold. Always check the temperature with a thermometer. Also, ensure your yeast is within its expiration date.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need to add an extra tablespoon of milk if the dough feels dry.
Is this cake suitable for vegans? Not as written, but you can substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use non-dairy milk. The texture will be slightly denser.
Can I reduce the sugar? You can cut the sugar to 1/3 cup (65 g) without affecting the texture much, but the cake will be less sweet. The candied fruit adds sweetness, so it’s still pleasant.
Related
- Dorayaki Large Size: Fluffy Japanese Pancake Recipe
- Dorayaki Loaf Recipe (Sweet Red Bean Swirl Bread)
- Dorayaki Low Sugar: Easy Japanese Pancake Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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