Category: Special Occasions


Makes: 1 Panettone
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes
Baking Time: 30 – 35 minutes
360 g Cake flour (3 x 250 ml / 3 cups)
2 ml Salt (¼ tsp)
60 ml Castor sugar (¼ cup)
80 g Margarine
10 g Anchor Instant Yeast (1 packet)
3   Large eggs, beaten
5 ml Vanilla essence (1 tsp)
125 ml Lukewarm milk (½ cup)
30 ml Cherry liqueur (2 tbsp)
5 ml Aniseed (1 tsp)
150 g Fruit cake mix (1 cup)
75 g Mixed peel (½ cup)
    Melted butter, to brush

Icing sugar, to dust

  1. Mix the flour, salt and castor sugar together and rub the margarine into the flour with the  fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix the beaten egg, vanilla, lukewarm milk and liqueur together and add to the flour mixture to  form soft dough. Knead the dough until smooth and elastic.
  3. Cover the dough with greased plastic and rest for 10 minutes.
  4. Knock the dough down, whilst kneading in the aniseed and the fruit, until well distributed. Cover and leave to rest for 5 minutes.
  5. Shape the dough into a round and place into a greased round 18 – 20 cm deep cake tin. (Line the  sides with baking paper, to extend the height of the tin, if the tin is not deep enough).
  6. Cut a cross over the top of the round, cover with plastic and rise in a warm place for 35 – 40 minutes.
  7. Brush the top with melted butter/margarine and bake at 180 °C / 350 °F for 30 – 35 minutes. Dust with icing sugar.