Panettone Cake

Name: Panettone Cake
Ingredients: 2 1/2 cups white sugar, divided; 1 cup butter; 4 eggs; 1 tablespoon vanilla extract; 1 tablespoon brandy; 1 tablespoon rum; 1 tablespoon anise extract; 1 tablespoon lemon zest; 4 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup raisins; 1 cup candied fruit; 1 cup candied cherries; 3/4 cup toasted whole almonds

15 ingredients

4 steps

Ingredients

2 1/2 cups white sugar, divided
1 cup butter
4 eggs
1 tablespoon vanilla extract
1 tablespoon brandy
1 tablespoon rum
1 tablespoon anise extract
1 tablespoon lemon zest
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup raisins
1 cup candied fruit
1 cup candied cherries
3/4 cup toasted whole almonds

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
2

Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
3

Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
4

Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.