Panettone is the tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, traditionally served at Christmas. Baking it as a cake—rather than a yeasted bread—gives you the same buttery, citrusy flavor with a tender crumb, but it comes together in about an hour with no kneading or rising. This recipe uses a rich vanilla-rum batter folded with candied orange peel and dried fruit, baked in a deep pan for that signature domed top.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum or orange juice
- ½ cup (120 ml) whole milk, at room temperature
- 1 cup (150 g) candied orange peel, chopped
- ½ cup (75 g) golden raisins
- 2 tablespoons all-purpose flour (for coating fruit)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan that is at least 2 inches (5 cm) deep, or use a 7-inch (18 cm) pan for a taller cake. Line the bottom with parchment paper.
- In a small bowl, toss the candied orange peel and raisins with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
- In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla and rum (or orange juice).
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix just until combined—do not overmix.
- Fold in the floured fruit gently with a spatula.
- Scrape the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Tips
- Fruit coating: Tossing the fruit in flour is essential—it keeps the pieces suspended throughout the batter instead of sinking to the bottom.
- Room temperature ingredients: Butter, eggs, and milk should be at room temperature so the batter emulsifies properly, giving you a smooth, even crumb.
- Substitutions: No rum? Use orange juice or even a splash of vanilla extract. If you don’t have candied orange peel, substitute dried apricots or dried cranberries (chopped), but note that the citrus flavor will be milder.
- Pan choice: A deep pan gives the classic dome. If you only have a shallow pan, reduce the baking time and check at 40 minutes.
Serving Suggestions
Serve this panettone cake for breakfast with coffee, as an afternoon treat, or as a festive dessert. It’s lovely toasted and spread with butter or mascarpone. For an extra touch, dust with powdered sugar just before serving or drizzle with a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk.
Variations
- Chocolate chip: Swap the raisins for ½ cup (85 g) dark chocolate chips and omit the rum—use orange juice instead.
- Citrus glaze: After cooling, top with a glaze of 1 cup (120 g) powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon grated lemon zest.
- Nutty: Add ½ cup (60 g) toasted slivered almonds or chopped pistachios along with the fruit.
- Spiced: Add ½ teaspoon ground cardamom or cinnamon to the flour mixture for a warm, holiday twist.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months—wrap tightly in plastic wrap and foil. To serve, thaw at room temperature or reheat slices in a toaster or microwave for 10–15 seconds. Toasted slices are especially delicious.
Frequently Asked Questions
Can I use dried cranberries instead of raisins? Yes, dried cranberries work well. They are a bit more tart, so you may want to add an extra tablespoon of sugar to the batter.
Why did my cake sink in the middle? This usually happens if the batter is overmixed or the oven door is opened too early. Mix just until the flour disappears, and avoid opening the oven for the first 30 minutes of baking.
Can I make this gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. Note that the texture will be slightly more crumbly, and you may need to add 2 extra tablespoons of milk.
Do I have to use candied orange peel? No, you can use candied lemon peel or a mix of both. If you prefer, you can also use dried apricots, but they will change the flavor profile.
Can I bake this in a loaf pan? Absolutely. Use a 9×5-inch (23×13 cm) loaf pan and bake for 55–65 minutes, checking for doneness with a toothpick.
Can I make it ahead of time? Yes, this cake tastes even better the next day as the flavors meld. Bake it a day ahead and store it wrapped tightly at room temperature.
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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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