Recipe - Quick Panettone

2 Eggs
One half cup Sugar
One half cup (1 stick) unsalted butter,
melted and cooled
1 teaspoon Grated lemon peel
1 teaspoon Crushed anise seed
One fourth cup Pine nuts or slivered
almonds
One fourth cup Golden raisins
One fourth cup Mixed candied fruits,
chopped
1 teaspoon Anise extract
1 teaspoon Lemon extract
3 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1 cup Milk

Preheat the oven to 325 F. Grease a panettone mold. If using an 8inch
round cake pan instead, grease it well, and cut a 3inchwide strip of
brown paper, parchment, or wax paper long enough to go all around the rim
of the pan. Fit the paper onto the inside edge of the pan (the grease will
help make it stand up and stay in place) to make a tall collar. In a large
bowl, beat the eggs and sugar until thick and pale yellow. Beat in the
melted butter, lemon peel, anise seed, nuts, raisins, fruits, and anise and
lemon extracts. In a small bowl, mix the flour, baking powder, and salt and
blend into the creamed mixture alternately with the milk. Turn the mixture
into the prepared baking pan. Bake for 1 hour and 45 minutes, or until the
bread is well browned and tests done. Cool the bread in the pan for 10
minutes, then turn it out onto a rack to finish cooling. To serve, remove
the paper and cut the bread into wedges.

Recipe is from _Quick Breads_ by Beatrice Ojakangas.

Posted to EATL Digest 26 Feb 97 by Felicia Pickering
MNHAN063@SIVM.SI.EDU on Feb 27, 1997.