The recipe for the Panone of Molinella , a typical Christmas cake of Molinellese tradition, is drawn from the Production Disciplinary of products with De.C.O. (Denominazione Comunale di Origine) trademark.

Ingredients (for 4 lb cake):

• 21 oz pear and apple jam
• 21 oz sultanas
• 2 oz orange peel
• 2 oz soft wheat flour
• 2 oz cacao
• 1 oz brewer's yeast
• salt
• spices
• a bar of milk chocolate cut into big pieces
• honey
• refined sugar
• wine (Sangiovese di Romagna)

Preparation:

Wash the fruit, cook it in the wine (Sangiovese di Romagna) and mince up the cooked fruit to obtain a pulp that will be cooked with the refined sugar. Mix the brewer's yeast, flour, cacao and let it stand for a night. Wash the sultanas, cut the bar of milk chocolate into big pieces and mix all the ingredients, adding the brewer's yeast. Oil the baking pans with vegetable fat, spread a layer of mixture, add the pieces of milk chocolate and cover with the rest of the mixture. Leave it to risefor about two hours and put it in the oven at 180° for an hour and a half. When cooked, take the cake out of the oven, leave it to cool and brush it with plenty of honey. Serve at room temperature.