Panettone (Italian Fruitcake)

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

1	cup and 2 tablespoon	flour, all-purpose
1/8	teaspoon	salt
1	package	yeast, active dry	fast-rising
2	tablespoons	water	warm, see yeast package for temperature
3	tablespoons	sugar	granulated, divided
2	large	eggs
8	teaspoons	margarine	reduced-calorie
1/2	teaspoon	orange zest	grated , brandy extract
3	ounces	mixed dried fruit	coarsely chopped

Directions

Sift together flour and salt onto sheet of wax paper; set aside.

In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.

Let stand until foamy, about 5 minutes.

In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.

Continue to beat while adding orange peel and brandy extract.

Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.

Add dried fruit, beating until thoroughly combined.

Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.

Preheat oven to 400 degrees F.

Spray 3-cup fluted mold with nonstick cooking spray.

Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.

Reduce oven temperature to 325 degrees F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly).

Unmold onto wire rack and let cool.

Makes 4 servings.