Genovese Panettone

1. 1

   Preheat the oven to 180C.

2. 2

   Melt the butter over low heat and let it cool.

3. 3

   Mix the flour, eggs, rum, butter, baking powder, and sugar.

4. 4

   Add the raisins, pine nuts, and the candied fruits and incorporate them completely into the flour mixture.

5. 5

   Shape the dough into a ball and flatten it with your hands to a thickness of 3 centimeters.

6. 6

   Place the dough on a wax paper-lined baking sheet and make some criss-cross incisions on the surface.

7. 7

   Bake for 45 to 50 minutes. If the top begins to brown, cover it with a sheet of aluminum foil.

8. 8

   Remove the cake from the oven and let it cool. It is best eaten a few days after it is made.

* Per serving · 4 servings · Values may vary.

No additional tips available.