By Chef Ching Boon Bong, Singapore
A festive Italian yeast cake with rum-soaked raisins and citrus zest.




    • 2 cups California raisins
    • 1 2/3 cups rum


    • 2 cups bread flour
    • 1 1/2 tablespoons active dry yeast
    • 1/2 teaspoon salt
    • 5 tablespoons unsalted butter
    • 3 eggs
    • 2 tablespoons water
    • 1 1/4 tablespoons sugar


    • 3/4 to 1 cup bread flour
    • 1/2 teaspoon salt
    • 5 tablespoons sugar
    • 1/4 cup unsalted butter
    • 1 tablespoon instant yeast
    • 1/4 cup water
    • 2 teaspoons lemon zest
    • 1 tablespoon orange zest
    • 2 1/2 ounce candied citrus peels
    • 2/3 cup sliced almonds
    • 1 2/3 cups powdered sugar


    A day ahead, combine raisins and rum in a small bowl. Cover and set aside to marinate for at least 8 hours or overnight.

    Combine all ingredients for sponge and mix with electric mixer, 2 minutes on low and 8 minutes on high. Set aside to ferment for 1 1/2 hours. When mixture is foamy, add flour, salt, sugar, butter, yeast and water. Mix 2 minutes on low and 12 minutes on high. Drain raisins and add along with zests and peels. Gently mix together on low for 2 minutes.

    Scale 16 portions (about 3 ounces each) and round. Then, rest for 40 minutes. Shape into disposable panettone pans. Proof for 30 minutes or until doubled in bulk. Egg wash and sprinkle sliced almonds on top; dust with powdered sugar. Bake at 350ºF for 20 minutes.

    Nutrition Facts Per Serving

    Calories 390 (22% from fat); Total Fat 10g (sat 4.5g, mono 3g, poly 1g, trans 0g ); Cholesterol 55mg; Protein 6g; Carbohydrate 59g; (Dietary Fiber 3g; Sugars 22g; ); Iron 2mg; Sodium 170mg; Calcium 39mg; Potassium 250mg

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