Immerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.
As the holiday season approaches, I want to share with you a recipe for homemade Italian Christmas Cake, or Panettone. This traditional Italian sweet bread, with its soft cake texture, bursts with the flavors of candied orange peel, lemon zest, and a rich blend of dried fruits and nuts.
Each slice of Panettone is a sweet reminder of the festive season, filled with warmth and joy. It’s become one of my favorite Christmas flavors, and I’m excited for you to try it!
Making an Italian Christmas Cake is a wonderful way to dive into the festive spirit of the season. Whether you’re sticking to a traditional recipe or adding your own twist, Panettone is a delightful holiday treat that’s sure to impress.
With its sweet, fruity flavors and beautiful presentation, this cake is more than just food – it’s a celebration of Christmas and all the joy it brings.
So, tie on your apron, preheat the oven, and get ready to create a masterpiece that’s as delicious to eat as it is fun to make.
Let’s dive into making this delicious treat, which is not just a cake but a piece of Italian history! Buon Natale!
Common Questions About Italian Christmas Cake
How Long Should I Let the Dough Rise?
The dough needs to rise twice. First, let it rise until doubled in size, which takes about 2-3 hours. After shaping, allow another 1-2 hours for the second rise.
Patience is key here! You’re going to love the delicious cake that comes from a little effort.
What If I Don’t Have a Stand Mixer?
No worries! You can knead the dough by hand. It’s a bit of a workout, but totally doable. Just use a large mixing bowl and a wooden spoon to mix, then knead on a floured surface.
Get the kids involved! Channel all that extra energy into making a festive treat.
How Do I Know When the Cake Is Done?
The Panettone is done when it’s golden brown on top and a skewer or sharp knife inserted in the center comes out clean. This golden bread cake is just as beautiful as it is delicious!
Storage
Christmas time is full of great food and gift giving. There is a good reason it’s my favorite time of year!
Refrigerator
Panettone can be kept in the refrigerator for up to a week, wrapped in plastic wrap or foil.
Freezer
Freeze it for up to three months. Wrap it well in plastic wrap and aluminum foil before freezing.
Tips
I’ve heard this called a bread of luxury, and I can see why! The flavor and texture of this Christmas cake is truly something to behold!
- Room Temperature Ingredients: For the best results, make sure your ingredients, especially eggs and butter, are at room temperature.
- Be Patient: Good Panettone takes time, especially when letting the dough rise.
- Avoid Over-Kneading: Knead until the dough is smooth and elastic but stop before it gets too tight.
- Check Oven Temperature: Make sure your oven is correctly preheated for even baking.
- Cool Completely: Let the Panettone cool on a wire rack before slicing to maintain its structure.
Ingredients
I love the dried fruit and nuts that go into this cake. It gives so much flavor and texture!
- Warm milk
- Active dry yeast
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Salt
- Mixed dried fruits
- Chopped nuts
- Lemon zest
- Orange zest
- Confectioner’s sugar for dusting
How to Make Italian Christmas Cake
If you’ve never made panettone bread, don’t worry. This recipe is really straightforward. Just follow these steps and you’ll have a delicious creation to be proud of!
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
- Fold in the nuts, dried fruits, as well as the lemon and orange zest.
- Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
- Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
- Preheat the oven to 350°F (180°C).
- Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the panettone is completely cooled, dust the top with powdered sugar.
- Slice and serve.
Kitchen Supplies You’ll Need for Italian Christmas Cake
If you can, use the springform pan. It just makes life so much easier when working with this recipe.
- Stand mixer with paddle attachment or dough hook (or a large bowl for hand-mixing)
- Panettone or springform pan
- Small and large mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking sheet or parchment paper for lining
- Wire rack for cooling
What to Serve With Italian Christmas Cake
The following are some of the traditional options that Italians might eat with their Christmas cake.
- A cup of strong, hot coffee or espresso
- Sweet dessert wines like Moscato or Vin Santo
- Mascarpone cheese or whipped cream
- Fresh fruit salad for a light, refreshing contrast
Why You Should Make Italian Christmas Cake
I’ve seen people stack their Italian Christmas cake into a wonderful Christmas tree shape. Feel free to get creative!
- Rich Tradition: Panettone is steeped in Italian history and tradition.
- Festive Flavors: It embodies the essence of the Christmas season.
- Versatile Treat: Enjoy it for breakfast, as a dessert, or a sweet snack.
- Great for Sharing: Perfect for holiday gatherings and Christmas morning.
- Customizable: Experiment with different fruits, nuts, and flavorings.
Variations and Add-Ins for Italian Christmas Cake
If you’ve got any other great ideas for changes to this recipe, let me know in the comments! I love hearing from you.
- Chocolate Chips: For a chocolatey twist, add some semi-sweet chocolate chips.
- Citrus Twist: Enhance the flavor with additional citrus zest or candied citrus peel.
- Nutty Delight: Mix in whole hazelnuts or almonds for extra crunch.
- Spiced Up: Add a hint of cinnamon or nutmeg for a warm spice flavor.
- Boozy Fruit: Soak your dried fruits in rum or brandy for an adult version.
If you love this traditional holiday recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
More Great Holiday Treats
Christmas Chocolate Chip Cookies
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Italian Christmas Cake
Ingredients
- 1 cup warm milk 110°F/43°C
- 1 tablespoon active dry yeast
- 1 cup butter unsalted, softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour divided (4-5 cups)
- 1 teaspoon salt
- 1 cup mixed dried fruits raisins, currants, candied orange peel
- ½ cup chopped nuts almonds, hazelnuts
- Zest of 1 lemon
- Zest of 1 orange
Confectioner’s sugar for dusting
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
- Fold in the nuts, dried fruits, as well as the lemon and orange zest.
- Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
- Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
- Preheat the oven to 350°F (180°C).
- Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the panettone is completely cooled, dust the top with powdered sugar.
- Slice and serve.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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