Bauducco Panettone Sun Maid Raisins Specialty Cake

Carefully prepared with a traditional natural leavening process, each Bauducco Panettone takes more than 52 hours to make. Quality and tradition made Bauducco the best selling Panettone in the U.S. and worldwide. Enjoy! 0% Trans Fat. The secret of the best Panettone. The recipe of the famous Panettone Bauducco was brought from Italy by Mr. Bauducco in 1952. The secret, besides all the warmth and tradition of a family recipe, is the dedication put into each of the 52 hours that it takes to make it. First, the Panettone goes through a natural leavening process. When Christmas approaches, we take a small piece of the mother dough (that has been kept alive by the Bauducco Family for over 60 years) and multiply it to create the Panettones. When the dough reaches the right spot, carefully selected ingredients such as the famous Sun Maid Raisins are mixed into the dough. Finally, after so much care, the dough goes to the oven. When it is ready, the delightful smell lets everyone know: it's a Bauducco Panettone! Soft, moist, fresh and delicious, ready to bring the joy of the Holidays.Bon Appetit! Carefully prepared with a traditional natural leavening process, each Bauducco Panettone takes more than 52 hours to make. 
Enjoy! 0% Trans Fat.
First, the Panettone goes through a natural leavening process.
Carefully selected ingredients such as the famous Sun Maid Raisins are mixed into the dough. Finally, after so much care, the dough goes to the oven.
When it is ready, the delightful smell lets everyone know: it's a Bauducco Panettone!
Soft, moist, fresh and delicious, ready to bring the joy of the Holidays.Bon Appetit!