Italian Cake Bread

Put the candied orange peel and sultanas in the rum to soak.

Dissolve the yeast in the milk (crumble fresh yeast if using). Put the flour in a bowl and add the sugar, vanilla sugar, a pinch of salt, the egg yolks, softened butter and both kinds of grated peel. Add the yeast solution and stir together thoroughly, then knead to a dough. Cover with a cloth and place in a warm, draught-free place until the mixture has doubled in size (approx. 30 minutes).

Grease the panettone tin with butter. Knead the soaked fruit into the dough and transfer to the tin. Leave for a further 1 hour until it has visibly risen.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Place the cake tin on a baking tray and bake on the lowest shelf of the oven for 50-60 minutes (cocktail stick test). Cover with aluminium foil if necessary.