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MILANESE CAKE (Panettone) Italy

1 pkg dry or compressed yeast
1 cup sugar
1/4 cup lukewarm water
4 eggs
1/4 cup lukewarm milk
1 cup melted butter
5 cups cake flour
1/4 teaspoon salt
1/2 cup candied citron peel, chopped
2/3 cup seedless raisins
1/4 cup chopped almonds

All ingredients must be at room temperature. The cake needs to be
prepared the day before it is to be baked.

Combine yeast with 1/2 cup sugar, and add 1/4 cup lukewarm water.
Let rise until light and bubbly. When sponge has risen, beat eggs
slightly with lukewarm milk. Cream melted butter and remaining 1/2
cup sugar. Combine sifted flour, salt, candied fruit and raisins,
and add to creamed mixture. Stir well, and gradually add beaten
eggs. Blend well and stir in yeast sponge. Beat until dough is
smooth. Pour into greased 9" tubes pan or into 2 loaf pans, filling
them 3/4 full. Sprinkle chopped almonds on top of batter and let
rise overnight in a warm place. Bake in a moderate oven 375 degs
next day, about 1 hour. Serve with coffee or wine. Serves 10.

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