'PANETTONE FESTIVE CAKE'

Steps:

• Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum.
• Allow to stand for about 1/2 an hour.
• Combine the yeast, sugar and lukewarm water in a small bowl, and mix well.
• Allow to stand in a warm place for about 5 minutes or until frothy.
• Beat the eggs, and EXTRA yolks lightly.
• Add the EXTRA sugar, and beat until combined.
• Sift the flour and salt into a large bowl.
• Add the grated lemon rind, butter and oil.
• Stir in the egg mixture and lukewarm milk.
• THEN add the yeast mixture AND the UNdrained fruit mixture.
• Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl.
• (it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size.
• Turn the dough out onto a well floured surface and knead lightly.
• Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'.
• Place each 1/2 in a well greased 8 cup pudding basin.
• Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size.
• Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten.
• Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes.
• Remove from oven and immediately turn out onto a wire rack to cool.
• Dust the tops with sifted icing sugar!