What is the name of the cake traditionally eaten in Italy at Christmas?

Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United States and Canada.

It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

More Info: en.wikipedia.org

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26 Comments

Joseph A. Robitaille

I want some now. All cakes are good at Christmas time. . Home made cakes are to me the best.

Stevie G

They also have Pandoro cake as well which is traditional.

Janice Fish

Good question

Raymond Villamor

Grew up with Italian neighbors. One of my moms favorites. (The bread)

davidgrimsrud

I have bought one for years, lighter than fruitcake

Teri Davis Newman

Here you go Christine: Panettone 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup white sugar 2 eggs 1/2 cup nonfat plain yogurt 1 teaspoon vanilla extract 1 tablespoon grated lemon zest 1/4 teaspoon salt 4 cups unbleached all-purpose flour 1/4 cup dried currants 1/4 cup raisins 1 tablespoon confectioners' sugar 1 tablespoon butter, melted (optional) In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.