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Panettone cakes

1 stick unsalted butter, softened to room temperature
2 eggs
3 yolks
3 1/2 c flour
1 c milk
1 c sugar
1/2 c currants, soaked 1 hour in warm water
zest of 2 oranges
2 ts cream of tartar
1 1/2 ts baking soda

Preheat oven to 425 degrees.

Butter and flour 8-inch tall round cake pan.

In a mixer cream butter with eggs and yolks until pale yellow,
about 3 to 4 minutes. Place dough hook on to mixer and, while
running, add half of the flour. Add half the milk and mix one
minute. Add remainder of flour followed by remainder of milk and
all of the sugar and allow to mix 20 minutes. Spread out on to
floured cooking surface and sprinkle with currants, orange zest,
cream of tartar and baking soda and knead for about 5 to 10 minutes.

Place into panettone pan and put into oven. Bake for 35 to 45
minutes, or until a toothpick inserted comes out dry. Remove from
oven, invert on to a rack and allow to cool. Top should be quite
cracked. Serve sliced into wedges.

Yield: 4 serving


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