Panettone

Panettone
    Prepare the pan by lightly greasing an angel food (tube) pan and then sprinkling coarse sugar all around the sides and bottom. The top of this cake as it bakes will actually become the bottom as it is unmolded and served as is from the pan.

    Preheat the oven to 350.

    The tumbler I used to use for this recipe is the equivalent of approximately 12 oz. I used to have two dozen of them in my kitchen cupboards (they were freebies at one of the local gas bars years and years ago). Over the years they've been lost, broken, or given away each time I gave someone a Panettone and the recipe, so now I'm reduced to a close approximation thereof. Still makes an awesome cake!!!

    Beat 6 large or extra large eggs until they're thick and creamy then add 1/3 of a tumbler full of canola oil and continue beating. After about five minutes, add a tumbler full of sugar and beat till light and thick.

    Into this mixture, stir a tumbler of orange juice (the pulpy kind works great), the juice and pulp of two lemons and 2 teaspoons of vanilla.

    Slowly incorporate flour into the mixture until the "right" consistency is reached. I usually look for a nice thick batter and use approximately three and a half cups of all purpose flour. Stir in three heaping teaspoonfuls of baking powder and pour into the prepared pan.

    Bake at 350 for approximately 65 minutes. When the top of the cake is golden brown and cracked and the crack is dry, it's ready. Cool the cake completely and serve with lots of cold milk!!

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