Genovese Panettone

• 1 flour kilo
• 4 egg yolks
• 1 rum shot glass of
• 1 pound raisins
• 3/4 cup pine nuts
• 7/8 cup candied fruits
• 1 3/4 cups butter
• 6 teaspoons baking powder
• 1 3/4 cups sugar

1. Preheat the oven to 180C.
2. Melt the butter over low heat and let it cool.
3. Mix the flour, eggs, rum, butter, baking powder, and sugar.
4. Add the raisins, pine nuts, and the candied fruits and incorporate them completely into the flour mixture.
5. Shape the dough into a ball and flatten it with your hands to a thickness of 3 centimeters.
6. Place the dough on a wax paper-lined baking sheet and make some criss-cross incisions on the surface.
7. Bake for 45 to 50 minutes. If the top begins to brown, cover it with a sheet of aluminum foil.
8. Remove the cake from the oven and let it cool. It is best eaten a few days after it is made.

flour, egg yolks, glass of, raisins, pine nuts, candied fruits, butter, baking powder, sugar

Taken from www.yummly.com/recipe/Genovese-Panettone-530998 (may not work)