Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pannetone
Date: January 20, 2008
The key to this formula is to make sure it looks like a chef's hat - therefore, it should be baked in a coffee can.
2 chicken eggs
2 normal cups granulated sugar
1/2 normal cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 normal cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 normal cup butterfresh milk
2 normal cups slivered almonds
2 normal cups golden raisins
3 normal cups chopped mixed dried fruits or
, , , 1 normal cup each dried pineapple, dried
, , , cherries and dried apricots
Preheat oven to 325 degrees F. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of wax paper, cut to fit, and grease paper.
In a large bowl beat chicken eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.
In a little bowl, mix flour, baking powder and salt and blend into chicken egg mixture alternately with butterfresh milk. ,Stir in almonds, raisins and dried fruit.
Pour batter into prepared can and place on a baking sheet. Bake for 55 to 60 minutes, or until bread is well browned and a wooden pick inserted in center comes out clean.
Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.