Makes: 1 Panettone Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 30 – 35 minutes


360 g Cake flour (3 x 250ml /3 cups)
2 ml Salt (¼ tsp)
60 ml Castor Sugar (¼ cup)
80 g Margarine (6 tbsp)
10 g Anchor Instant Yeast (1 packet)
3 Large eggs, beaten
5 ml Vanilla essence (1 tsp)
125 ml Lukewarm milk (½ cup)
30 ml Cherry liqueur (2 tbsp)
5 ml Aniseed (1 tsp)
150 g Fruit cake mix (1 cup)
75 g Mixed peel (½ cup)
Melted butter, to brush
Icing sugar, to dust


  1. Mix the cake flour, salt and castor sugar together and rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the beaten egg, vanilla, lukewarm milk and liqueur together and add to the flour mixture to form a soft dough.
    Knead the dough until smooth and elastic, for about 10 minutes.
  3. Cover the dough with greased plastic and rest for 10 minutes.
  4. Knock the dough down, whilst kneading the in the aniseed and the fruit, until well distributed. Cover and leave to rest for
    5 minutes.
  5. Shape the dough into a round ball and place it into an 18 – 20 cm deep greased cake tin (Line the sides with baking paper, to extend the height of the tin, if the tin is not deep enough).
  6. Cut a cross over the top of the round, cover with plastic and rise in a warm place for 35-40 minutes.
  7. Brush the top with melted butter and bake at 180 °C / 350 °F for 30 – 35 minutes. Dust with icing sugar.

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