Description
Explore the differences between traditional fruitcake and Italian panettone, two beloved holiday desserts with unique histories and flavors.
Ingredients
- Dried fruits (raisins, currants, cherries)
- Nuts (walnuts, pecans, almonds)
- Spices (cinnamon, nutmeg, cloves)
- Alcohol (rum or brandy)
- Flour
- Eggs
- Butter
- Candied fruits (orange, lemon, raisins)
- Yeast
Instructions
- Soak the dried fruits in alcohol overnight.
- Mix flour, eggs, butter, and yeast to create the dough for panettone.
- Combine the soaked fruits and nuts with the fruitcake mixture.
- Allow panettone dough to rise multiple times for a light texture.
- Bake both cakes slowly to retain moisture.
- Feed the fruitcake with more alcohol as it ages for enhanced flavor.
Notes
Fruitcake can last for months due to alcohol, while panettone is best enjoyed fresh within a week.