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Print this Recipe    Panettone 11

Panettone cakes

2 eggs
2 c sugar
1 stick butter, melted and cooled
1 t grated lemon peel
1 t vanilla extract
1 t lemon extract
3 c all-purpose flour
2 ts baking powder
2 ts salt
1 c buttermilk
2 c slivered almonds
2 c golden raisins
3 c chopped mixed dried fruits

Preheat oven to 325 degrees F. Grease a clean, empty 1-pound coffee

Line bottom with a piece of waxed paper, cut to fit, and grease
paper. In a large bowl beat eggs and sugar until thick and pale
yellow, about 5 minutes. Beat in melted butter, lemon peel and
extracts. In a small bowl, mix flour, baking powder and salt and
blend into egg mixture alternately with buttermilk. Stir in almonds,
raisins and dried fruit. Pour batter into prepared can and place
on a baking sheet. Bake 55 to 60 minutes, or until bread is well
browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to
finish cooling. (You may have to cut out the bottom of the can to
push out cake.)

To serve, cut into slices or wedges. Makes 1 loaf


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