Christmas Panettone Genovese

The Panettone Genovese on a black wire rack.

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5 from 2 votes

This Panettone Genovese, also known as Pandolce, is a traditional Italian bread from Genoa served at Christmas.

Prep Time30

Total Time1 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Italian

Servings: cake

Calories: 3047kcal

Author: Rosemary Molloy

Ingredients

2⅓ cups all purpose flour
½ cup granulated sugar
⅓ cup butter (cubed and softened)
1 large egg (room temperature)
⅓ cup milk (2% or whole milk)
1½ teaspoons baking powder
1 pinch salt
1 teaspoon vanilla
½-⅔ cup candied fruit
2 tablespoons pine nuts
1 cup raisins

EXTRAS

2-3 tablespoons powdered sugar

US Customary - Metric

Instructions

Pre-heat oven 350F/180g. Grease and flour or spray an 8 inch round cake pan.
Place the raisins in a small/medium bowl and cover with boiling water (or rum or orange juice) let soak 15 minutes, then drain and pat dry.
In a stand mixer or large bowl add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Mix until the dough is almost combined.
Add the candied fruit, pine nuts and raisins in the middle, mix until blended. Move the dough to a lightly floured flat surface and form into a round shape. With a sharp knife cut a cross or X in the dough.
Place the dough in the prepared pan, with a sharp knife cut a cross or X in the dough. Bake for approximately 40-50 or until a toothpick comes out clean. If it is browning too much then place a piece of foil over (like a tent) the cake and continue to bake. Let cool in the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before slicing and serving. Enjoy!

Notes

How to store the Genovese Panettone

Store: Leftover panettone genovese can be stored at room temperature in an airtight container for up to 3 days. For longer storage, it can be stored in the refrigerator for up to a week.

Freeze: Freeze pandolce whole or sliced in the freezer for up to one month. I like to wrap it in plastic wrap then foil to prevent freezer burn then thaw at room temperature.

Nutrition