Recipe - Panettone (Italian Fruitcake)

1 cup Allpurpose flour (PLUS 2
TBL)
1/8 teaspoon Salt
1 Pkt fastrising active dry
yeast
2 tablespoon Warm water (see yeast
package for temperature)
3 tablespoon Granulated sugar, divided
2 Eggs
8 teaspoon Reducedcalorie margarine
One half teaspoon Each grated orange peel and
brandy extract
3 ounce Mixed dried fruit, coarsely
chopped

Sift together flour and salt onto sheet of wax paper; set aside. In small
bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
Let stand until foamy, about 5 minutes. In mixing bowl, using electric
mixer at medium speed, beat eggs with remaining sugar until frothy; add
margarine and beat until well combined. Continue to beat while adding
orange peel and brandy extract. Add yeast mixture, then gradually beat in
sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating
until thoroughly combined. Cover bowl with clean damp towel or plastic wrap
and let stand in warm draftfree area until dough is doubled in volume,
about 30 minutes.

Preheat oven to 400F. Spray 3cup fluted mold with nonstick cooking spray.
Punch dough down, then turn into prepared mold; bake in middle of center
oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until
top is browned and cake begins to pull away from mold, about 30 minutes
longer (cover with foil if Panettone is browning too quickly). Unmold onto
wire rack and let cool.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini