2 packages active dry yeast
1 cup hot water (105 to 115° F.)
4 1/2 cups flour
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
3 large eggs
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon salt
1/4 cup chopped citron
1/4 cup dark raisins
1 tablespoon melted butter
Bake these cakes in greased one-pound coffee cans.
In a large bowl, sprinkle yeast over water. Let sit 5 minutes to dissolve.
Vigorously stir in 1 cup of flour. Cover, and let rise about one hour or until doubled in size.
In a bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then zests and salt.
Stir yeast mixture into egg mixture, and beat in remaining flour and fruit. Place dough in a large greased bowl, and turn to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down dough, and divide into two pieces. Place each piece in a coffee can, cover cans with plastic wrap and allow to rise about 30 minutes, or until dough rises over tops of cans.
Meanwhile, preheat oven to 350° F.
Brush tops of loaves with melted butter, and bake 30 to 40 minutes, or until brown, and loaves sound hollow when tapped.
Cool on wire racks.
Makes 2 panettones.
From "Holiday Treats Around the World,"
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