Ingredients:

2 soup spoons of lean sugar 25 g of confectioner sugar 1 spoon of tea of cinnamon in dust 1 soup spoon of essence of panetone 750 flour g 80 g of I leaven 250 g of 200 crystallized fruits g of dry fruits 3 150 egg yolks ml of milk 1 scrap dessert spoon of lemon 150 g of butter without salt 1 spoon of coffee of nut-moscada 100 g of 1/4 nuts oil spoon 3 eggs: 1 pitada of salt It dissolves I leaven it with the sugar, I join warm milk, 2 eggs slightly beaten and 250g of flour and dressing gown quickly in the dough mixer. It leaves to grow until folding of volume while it prepares the basic mass.

Basic mass: Dressing gown in the dough mixer the butter, the sweetener and the egg yolks to the ambient temperature until getting a esbranquiçado cream fofo and. It joins 1 egg, the oil, the essence of panetone, the scraps of lemon, the nut-moscada, the cinnamon and the salt, and continues to beat until it is smooth and shining. Later it joins to the other chemical preparation and it mixes well. It adds the wheat flour and it kneads the cake until getting a smooth, soft mass and enxuta. It mixes the fruits, it leaves it to rest until folding of volume, wall lamp the egg yolk and has taken to the preheated oven 180ºC and bakes until they are well golden.