Panettone cake is a simplified take on the classic Italian Christmas bread, turning the rich, candied-fruit loaf into a moist, buttery cake that bakes faster and needs no sourdough starter. It keeps all the festive flavors—orange zest, raisins, and vanilla—but uses baking powder for lift, so it works for home bakers any day of the year. This recipe gives you a solid base cake plus five easy variations to make it your own.
Ingredients
- 1 cup (226 g) unsalted butter, softened, plus more for the pan
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- â…” cup (160 ml) whole milk, at room temperature
- 1 tablespoon orange zest (from 1 large orange)
- 1 cup (150 g) golden raisins
- ½ cup (80 g) chopped candied orange peel
- ½ cup (60 g) chopped candied citron (or extra orange peel)
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch (25 cm) Bundt pan or tube pan with butter and dust with flour; tap out the excess.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the flour. Mix just until combined—do not overmix.
- Fold in the orange zest, golden raisins, candied orange peel, and candied citron with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then invert onto the rack and cool completely, about 45 minutes.
- For the glaze, whisk the powdered sugar with enough orange juice to make a pourable glaze. Drizzle over the cooled cake and let set for 10 minutes before slicing.
Tips
- Soak the raisins: If your raisins are dry, soak them in warm water or orange juice for 15 minutes, then drain well and pat dry before folding in. This keeps them plump and prevents them from sinking.
- Room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature so the batter emulsifies properly, giving a tender crumb.
- Don’t overmix: Overmixing develops gluten and makes the cake tough. Mix just until the flour disappears.
- Substitute candied fruit: If you can’t find candied citron, use extra candied orange peel, dried apricots, or dried cherries. The taste will change slightly but still be delicious.
Serving Suggestions
Serve panettone cake as a dessert with a dusting of powdered sugar, or alongside coffee or tea. For a festive touch, top with a dollop of mascarpone cream (whip 1 cup mascarpone with 2 tablespoons sugar and 1 teaspoon vanilla). It also makes a lovely breakfast or brunch treat, especially toasted and spread with butter.
Variations
- Chocolate Panettone Cake: Replace ½ cup (65 g) of the flour with ½ cup (45 g) unsweetened cocoa powder. Add ¾ cup (130 g) dark chocolate chips with the fruit.
- Citrus Burst: Use lemon zest instead of orange, and add 2 tablespoons of limoncello or lemon juice to the batter. Swap the raisins for dried cranberries.
- Nutty Panettone: Add ¾ cup (90 g) toasted chopped almonds or hazelnuts along with the fruit. Toast the nuts at 350°F (175°C) for 5–7 minutes until fragrant.
- Spiced Panettone: Add 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, and ¼ teaspoon ground nutmeg to the flour mixture.
- Mini Panettone Cakes: Divide the batter among 12 greased muffin cups and bake for 20–25 minutes at 350°F (175°C), until a toothpick comes out clean.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 2 months. To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven for 5–8 minutes, or microwave individual slices for 15–20 seconds.
Frequently Asked Questions
Can I use a loaf pan instead of a Bundt pan? Yes, use a 9×5-inch (23×13 cm) loaf pan. The baking time will be longer, about 60–70 minutes, because the batter is deeper. Check with a toothpick.
Why did my cake sink in the middle? This usually happens if the oven door was opened too early, or if the batter was overmixed. Make sure your baking powder is fresh and bake at the correct temperature.
Can I make this cake dairy-free? Yes, substitute the butter with a plant-based butter and the milk with almond or oat milk. Use a dairy-free yogurt if you prefer. The texture will be slightly denser but still good.
Do I have to use candied fruit? No, you can skip it or replace it with dried cranberries, chopped dates, or even chocolate chips. The cake will be less traditional but still delicious.
Can I make the batter ahead of time? It’s best to bake immediately after mixing, as the baking powder starts working right away. You can, however, prepare the dry and wet ingredients separately a day ahead and combine them when ready to bake.
How do I keep the raisins from sinking? Toss the raisins and candied fruit with 1 tablespoon of the flour from the recipe before folding them into the batter. This helps them stay suspended.
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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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