Panettone Christmas Cake

Directions

• Place sultanas in a small saucepan and cover with water.
• Bring to the boil, then drain well and add to a small bowl with the mixed peel.
• Sprinkle with rum (or apple juice) and let soak for at least 30 minutes.
• In a large bowl, combine dry yeast and warmed milk.
• Let stand for about 5 minutes or until the yeast is dissolved.
• Add  plain flour and 1 tablespoon raw sugar.
• Mix by hand or with an electric mixer on low speed until the dough comes together.
• Transfer to a buttered bowl, cover and let rise until doubled in size, about 1 1/2 hours.
• In a separate bowl, whisk together extra sugar, egg, egg yolks, vanilla and zests.
• Add extra flour and the risen sponge mix.
• Mix until dough comes together then knead for about 5 minutes or until dough is smooth, elastic and no longer sticky.
• Add softened butter and knead vigorously until well incorporated.
• Add fruit mix and knead until just combined.
• Place in a large buttered bowl, cover and let rise until nearly doubled in size, about 1 1/2 hours.
• Punch down dough and roll into a ball.
• Line a 15 cm deep round cake tin with greaseproof paper, creating a collar that extends about 10 cm past the top.
• Place the dough in the tin, cover and let rest until nearly doubled in size, about 1 hour.
• Brush the top of the dough with the melted butter and bake at 180 degrees for 45-55 minutes or until deep golden in colour and an inserted skewer comes out clean.