---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Panettone  (Italian Fruitcake)
  Categories: Italian, Desserts
       Yield: 4 servings
 
       1 c  All-purpose flour (PLUS 2           3 tb Granulated sugar, 
 divided
            -TBL)                               2    Eggs
     1/8 ts Salt                                8 ts Reduced-calorie 
 margarine
       1    Pkt fast-rising active dry        1/2 ts Each grated orange 
 peel and
            -yeast                                   -brandy extract
       2 tb Warm water (see yeast               3 oz Mixed dried fruit, 
 coarsely
            -package for temperature)                -chopped
 
   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 400F.  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 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.
  
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
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