Italian Panettone
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 182.3
- Total Fat: 9.2 g
- Cholesterol: 13.6 mg
- Sodium: 195.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
View full nutritional breakdown of Italian Panettone calories by ingredient
Introduction
old recipe for Italian Christmas bread - closer to cake.This recipe is sweeter and much denser than what you get in the store. We don't put candied fruit in because we loathe it.
My family has been making this since at least my grandmother's days - she came to the U.S from Italy in the early 1940s. old recipe for Italian Christmas bread - closer to cake.
This recipe is sweeter and much denser than what you get in the store. We don't put candied fruit in because we loathe it.
My family has been making this since at least my grandmother's days - she came to the U.S from Italy in the early 1940s.
Number of Servings: 20
Ingredients
-
3 cups of flour
3 tsps. of baking powder
1 tsp.of salt
1 cup of milk
1 stick of butter
2 tsps. vanilla extract
1 tsp. rum extract
2 tsps. lemon extract
1/4 cup dry white wine
1 cup walnuts
3/4 cup of raison or candied fruit
grated lemon peel (optional)
Directions
heat milk,butter and extracts in a large pot.
allow to cool.
While milk is cooling mix together Flour, baking powder and salt.
Add vanilla, lemon and run extract to the milk mixture.
Add the wine- very dry is best
If using lemon zest add that next.
beat in flour mixture
add Walnuts, raisons and/or fruit of your choice.
pour into a bundt pan - prepared with shortening and flour to prevent sticking.
bake at 350 degrees for 1 hour.
Panettone will be crisp and brown on the top.
cool thouroughly and remove from the pan.
Number of Servings: 20
Recipe submitted by SparkPeople user CALDERMAN1957.
allow to cool.
While milk is cooling mix together Flour, baking powder and salt.
Add vanilla, lemon and run extract to the milk mixture.
Add the wine- very dry is best
If using lemon zest add that next.
beat in flour mixture
add Walnuts, raisons and/or fruit of your choice.
pour into a bundt pan - prepared with shortening and flour to prevent sticking.
bake at 350 degrees for 1 hour.
Panettone will be crisp and brown on the top.
cool thouroughly and remove from the pan.
Number of Servings: 20
Recipe submitted by SparkPeople user CALDERMAN1957.