Panettone (Italian Fruitcake)

---------- Recipe via Meal-Master (tm) v8.02

Title: Panettone (Italian Fruitcake)
Categories: Italian, Desserts
Yield: 4 servings

1 c All-purpose flour (PLUS 2 3 tb Granulated sugar,
divided
-TBL) 2 Eggs
1/8 ts Salt 8 ts Reduced-calorie
margarine
1 Pkt fast-rising active dry 1/2 ts Each grated orange
peel and
-yeast -brandy extract
2 tb Warm water (see yeast 3 oz Mixed dried fruit,
coarsely
-package for temperature) -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 draft-free area until dough is doubled in
volume,
about 30 minutes.

Preheat oven to 400F. Spray 3-cup 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.

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