Panettone

This show-stopper Italian Christmas cake is a labour of love that cannot be rushed, but it is very satisfying to make and can be baked a day or two ahead. For best results, use a benchtop mixer. This is based on a recipe by UK celebrity chef Paul Hollywood that has evolved over the years. It is fabulous with whipped butter and cherry jam (recipes follow).

120g raisins

120g sultanas

3 tablespoons rum 500g strong flour

½ teaspoon salt

3 teaspoons active dried yeast 50g caster sugar

150ml milk, warmed

5 eggs, lightly beaten 250g butter, softened 1 orange, finely grated zest 1 lemon, finely grated zest 1 teaspoon vanilla extract 120g candied peel

TOPPING

Icing sugar for dusting Toasted sliced almonds Before you start, prepare the fruit by placing raisins and sultanas in a saucepan with the rum. Heat gently for 3-4 minutes until the liquid has been absorbed. Take off heat and cool.

Place flour, salt, yeast, caster sugar, warm milk and eggs in the bowl of a free-standing mixer. Using a dough hook, mix slowly for 2 minutes.

Gradually increase speed to medium and mix for a further 5-8 minutes until dough is soft.

Gradually beat in the softened butter. Add lemon and orange zest and vanilla and mix for another 5-6 minutes, scraping down the bowl from time to time if necessary.

Add the cooled fruit and peel, mixing until incorporated. Cover bowl and leave at room temperature until doubled in size (about 3 hours), or refrigerate overnight.

Grease an 18cm panettone tin, panettone paper case or deep cake tin with melted butter (if using a cake tin, wrap with a double thickness of baking paper to come about 5cm above the lip, and tie securely).

Take dough from fridge and gently knock back. Place in the prepared tin. Leave to rise for 2-3 hours at room temperature until the dough just starts to dome over the top of the tin.

Heat oven to 180°C, adjusting the oven shelf to the right height for the tall tin. Bake 25 minutes then turn temperature to 150°C and bake a further 35-45 minutes or until a skewer comes out clean. (If the panettone is browning too quickly, cover the top loosely with a piece of foil).

Take from oven and remove from tin as soon as you are able to handle it. Cool on a wire rack.

Dust with icing sugar and sprinkle with almonds if desired. Serve sliced with lots of whipped butter and cherry jam. Panettone will keep for several days in an airtight container in a cool spot. After that it is delicious toasted. Serves 10-12

Whipped butter: Make this on the day of serving. Beat 200g softened butter with 3 tablespoons whole milk for about 3 minutes until pale and fluffy. Cover and store in a cool spot until needed.