PANETTONE … Italian Christmas Bread



I have been making this gorgeous Italian bread every Christmas for more than thirty years.   Panettone is a sweet bread filled with candied fruit and raisens. Our son  would not consider it Christmas unless this gorgeous bread appeared on the breakfast table Christmas morning.   Terry’s chocolate orange in his stocking is the other most have.  One year when I thought perhaps he had grown too old for this tradition of the chocolate orange I didn’t tuck one into his stocking.  That will NEVER happen again.

If you have a stand mixer this bread is not difficult.  You must allow yourself time so start it early in the day.  Otherwise you’ll end up baking it at midnight. That happened to me one Christmas eve but it did fill our home with the lovely aroma of baking on Christmas eve.

Panettone keeps well and is delicious toasted.  Serve it with a dusting of icing sugar and a little marscapone cheese and you have a heavenly dessert.

This recipe for PANETTONE is so superior to the package product seen in the shops at this time of year you will be happy you have it in your apron pocket.





This rich cranberry buckle is sweet and nicely tangy thanks to a trio of tart ingredients:  sour cream, cranberries and orange zest.  This red-jeweled delight would be perfect for Christmas breakfast.


Baking time 45 to 50 minutes.  Serves 8 to 12!

1 tbsp unsalted butter at room temperature, for pan

1 3/4 cups (8 3/4 oz) all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1/2 cup (4 oz) unsalted butter

3/4 cup (5 1/4 oz) granulated sugar

zest of an orange

2 eggs

1 tb pure vanilla extract

1/2 cup (5 oz) sour cream

2 generous cups (8 oz) cranberries, fresh or frozen

Preheat the oven to 350F   Butter a 9 inch square baking pan

Sift the flour, baking powder, and salt together in a bowl.  Using a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together.
Add The eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla.  Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.  Fold in l cup of the cranberries.

spread the mixture into the prepared pan.  Distribute the remaining l cup cranberries over the cake and sprinkle the crumb topping over the cranberries.

Bake for 45 to 50 minutes  or until lightly golden and firm on top.

STORAGE;  Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.


Makes 2 cups

l cup (5 oz) all-purpose flour

3/4 cup (5 1/4 oz) granulated sugar

1/4 cup packed (1 7/8 oz) light brown sugar

1/4 tsp fine sea salt

1/2 cup (4 oz) cold unsalted butter, cut into 1/4 inch cubes

1 tbs pure vanilla

This crumb topping can be used for any fruit crisp.  Double or even triple the recipe and keep the extra in the freezer.  You can make a crisp on the spur of the moment.

Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment.  If using a food processor, pulse until the mixture is the texture of coarse crumbs/.
With a stand mixer, combine on low-speed,  until the texture of coarse crumbs.  Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla

Storage:  Use this topping immediate, or store it in a plastic bag in the freezer for up to 3 months.