So, i don’t like orange rind, peel or orange flavour in cakes and breads. I’ve been been buying various non-traditional panettones, such as Amarena Cherry, instead of the candied fruit and raisin version. My favourite brand I would repurchase is Loison. I haven’t tried the Vergani gluten-free panettone I sent a celiac friend, or the fig/walnut Antica Sicilia panettone I gave my godparents. I tried several local Toronto-made fancy bakery panettones a few years ago (Forno Cultura and Blackbird Baking Co) and their panettone wasn’t as good as the Loison.
I saw Roy’s panettone available at a kitchen shop - which I haven’t tried -but didn’t bother buying it because I want to buy some other non-panettone baked goods this week.
I have tried a several chocolate babkas (Breads Bakery, Zabar’s, a place in LondonOn called Noisette, Lev’s in Toronto) as well as related kokash (the bakery closed, it was called Pino Bakery in Toronto). For whatever reason, babka doesn’t get devoured at our house the way Greek Easter bread, cinnamon rolls or sticky buns might.
Panettone, stollen and fruitcake also don’t move that quickly but I usually buy at least one of each every year.
The plum pudding made by a friend , with whisky sauce or rum butter, is gone in 2 1/2 days.
I made 2 fruitcakes last year. My favourite purchased fruitcake is made at Toque et Tablier in Quebec. I bought a Grant’s deluxe fruitcake with pecans at FarmBoy in London, Ontario, and it tasted like the Collins St fruitcake from San Antonio that came in a tin. Very sweet and full of candied fruit.
I like Caribbean black cake but I won’t bother making one this year.
