Christmas Panettone Genovese

Ingredients

• 2 1/3 cups all purpose flour
• 1/2 cup granulated sugar
• 1/3 cup butter (cubed and softened)
• 1 large egg (room temperature)
• 1/3 cup milk (2% or whole milk)
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon vanilla
• 1/2-2/3 cup candied fruit
• 2 tablespoons pine nuts
• 1 cup raisins
• 2-3 tablespoons powdered sugar

Instructions

1. 1

   Pre-heat oven 350F/180g. Grease and flour or spray an 8 inch round cake pan.

2. 2

   Place the raisins in a small/medium bowl and cover with boiling water (or rum or orange juice) let soak 15 minutes, then drain and pat dry.

3. 3

   In a stand mixer or large bowl add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Mix until the dough is almost combined.

4. 4

   Add the candied fruit, pine nuts and raisins in the middle, mix until blended. Move the dough to a lightly floured flat surface and form into a round shape. With a sharp knife cut a cross or X in the dough.

5. 5

   Place the dough in the prepared pan, with a sharp knife cut a cross or X in the dough. Bake for approximately 40-50 or until a toothpick comes out clean. If it is browning too much then place a piece of foil over (like a tent) the cake and continue to bake. Let cool in the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before slicing and serving. Enjoy!