4 tbsp warm milk
14 gm yeast
100g caster sugar
250g butter, softened
5 medium eggs, lightly beaten
2 tsp vanilla extract
Grated zest of 1 lemon
Grated zest of 1 orange
500g strong white bread flour, Plus
extra for dusting
3 tbsp dark rum
100g good-quality candied lemon and
orange peel, finely chopped
For the topping
30g whole blanched almonds, roughly
1 tbsp caster sugar
1 tbsp egg white
1 tbsp icing sugar
Grease a panettone tin (see Tip) or a
20cm deep cake tin, or use a panettone case.
Place the warm milk in a bowl and add
the yeast and 1 tsp of sugar and leave for a few minutes.
Put the remaining sugar in a large bowl
and beat together with the butter and vanilla extract until really
light, creamy and pale. Stir in the lemon and orange zest.
Add the eggs a little at a time until
all are well incorporated.
Spoon in a tablespoon of the flour if
the mixture starts to curdle and beat this in with the eggs.
Place the flour in a large bowl and mix
with a good pinch of salt and make a well in the centre.
Add the yeast mixture, then the butter
and egg mixture, folding in with a large spoon to make soft dough.
Knead for 5 mins in the bowl until it
all starts to come together. It will be pretty sticky dough at this
Turn out the dough onto a floured
surface and knead for a further 10 mins, until everything has come
together and you have a very soft and stretchy dough.
Add a light sprinkling of flour to the
surface and your hands as you go to stop the mixture sticking, but
try not to add too much.
Place in a lightly greased bowl and
cover with cling film. Leave in a warm place for 2 hrs until doubled
Place the raisins and sultanas in a
small saucepan with the rum and heat gently for 5 - 7 mins until the
fruit has absorbed the liquid and is plump and juicy. Set aside to
When the dough is raised, tip it out
onto a lightly floured surface and knead for another 5 mins.
Gradually knead in the soaked raisins, sultanas and chopped candied
Shape the dough into a ball and pop
into the prepared tin. If using a 20cm cake tin, wrap a layer of
baking parchment around the outside of the tin, to come up about 5cm
above the rim, and secure the paper with string. This will help
contain the dough as it rises.
Cover lightly with cling film and leave
to rise for another hour until it has risen to the top of the tin or
Preheat the oven to 180C/fan 160C/gas
4. Adjust the oven shelf to the right height.
Mix together the almonds, caster sugar
and egg white for the topping and gently brush over the top of the
Place in the oven and bake for 40 - 50
mins until golden and risen and a skewer comes out clean when
inserted into the middle of the cake.
Leave to cool in the tin for 10 mins
before turning out onto a wire rack.
Leave to cool completely before dusting
lightly with icing sugar and cutting into wedges to serve.