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This is a recipe from Marylina who has made a holiday tradition on Christmas Eve with this recipe. It is a delightful blend of lemon and vanilla with almonds, raisins and mixed dried fruits that will make a great addition to your holiday table. She says:

This recipe I have made it for the last few years, for my children and their families. We had it on vacation in Greece and wanted to share it with the children. Now it is something we have Christmas Eve when we have our annual hay ride out here at our small ranch in California.
Hugs!
Marylina

What you need:

• 2 eggs
• 2 c Sugar
• 1 Stick butter, melted and -cooled
• 1 t Grated lemon peel
• 1 t Vanilla extract
• 1 t Lemon extract
• 3 c All-purpose flour
• 2 ts Baking powder
• 2 ts Salt
• 1 c Buttermilk
• 2 c Slivered almonds
• 2 c Golden raisins
• 3 c Chopped mixed dried fruits

What you do:

1. Preheat oven to 325 degrees F.
2. Grease a clean, empty 1-pound coffee can.
3. Line bottom with a piece of waxed paper, cut to fit, and grease paper.
4. In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.
5. Beat in melted butter, lemon peel and extracts. In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.
6. Stir in almonds, raisins and dried fruit. Pour batter into prepared can and place on a baking sheet.
7. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
8. 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 cake.)
9. To serve, cut into slices or wedges. Makes 1 loaf

Alternate recipe

What you need:

• 1 Stick unsalted butter, -softened to room temperature
• 2 Eggs and 3 yolks
• 3 1/2 c Flour
• 1 c Milk
• 1 c Sugar
• 1/2 c Currants, soaked 1 hour in -warm water
• Zest of 2 oranges
• 2 ts Cream of tartar
• 1 1/2 ts Baking soda

What you do:

1. Preheat oven to 425 degrees
2. Butter and flour 8-inch tall round cake pan. In a mixer cream butter with eggs and yolks until pale yellow, about 3 to 4 minutes.
3. Place dough hook on to mixer and, while running, add half of the flour.
4. Add half the milk and mix one minute.
5. Add remainder of flour followed by remainder of milk and all of the sugar and allow to mix 20 minutes.
6. Spread out on to floured cooking surface and sprinkle with currants, orange zest, cream of tartar and baking soda and knead for about 5 to 10 minutes.
7. Place into panettone pan and put into oven. Bake for 35 to 45 minutes, or until a toothpick inserted comes out dry.
8. Remove from oven, invert on to a rack and allow to cool. Top should be quite cracked. Serve sliced into wedges.

Yield: 4 servings

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