Italian Christmas Cake

Immerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.

Course Dessert

Cuisine Italian

Keyword cake, christmas, Italian

Prep Time 30

Cook Time 50

Rise/Rest 5 10

Total Time 6 30

Servings panettones

Calories 2752kcal

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.

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