3 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground mace
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. ground walnuts
1/4 c. butter
1 c. sugar
4 egg yolks
1 (8 oz.) carton dairy sour cream
1/3 c. milk
1/3 c. kirsch or brandy
4 egg whites
1/4 tsp. cream of tartar
1 1/2 c. snipped dried figs or raisins
1 c. chopped walnuts
Sifted powdered sugar
1/2 c. sugar

Stir together flour, baking powder, mace, soda, and salt, set aside. Grease and lightly flour a 12-cup panettone mold or two 8 x 4 x 2-inch loaf pans. Sprinkle pan with ground walnuts. In a large mixer bowl blend butter for 30 seconds - gradually add the 1 cup sugar, beating until well combined, add egg yolks and sour cream, beat until well combined. Add dry ingredients, milk, and kirsch alternately to beaten mixture, beating after each addition just until blended.

Wash beaters thoroughly. Beat egg whites and cream of tartar until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into yolk mixture. Fold in figs and walnuts - turn into pan.

Bake in a 325 degree oven for 70 to 80 minutes for a panettone pan (or 55 to 60 minutes in loaf pan) or until done. Cool in pan on a wire rack for 10 minutes. Invert to remove, cool completely. Sprinkle with powdered sugar. Garnish serving plate with glacee'd fruit, if desired. Makes 12 to 16 servings.