INGREDIENTS:
1 package active dry yeast, fast-rising (or 1-1/2 Tbsp)
1/2 cup warm water (110 to 115°F).
1 Tbsp. sugar
1/2 cup butter, softened
1/2 cup sugar
3-1/2 to 4 cups all purpose flour
1/4 tsp. salt
3 large eggs
3 large egg yolks
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1 cup milk, warm
2 Tbsp. lemon juice
2 Tbsp. orange juice
2/3 cup golden raisins
2 cups chopped mixed dried fruits (dried apricots, cherries, pineapple etc.)
2/3 cup almonds, slivered
1/2 cup brandy, grappa or rum

PREPARATION:
Soak mixed dried fruit and golden raisins in brandy or grappa for couple hours or overnight. 

Line bottom of a mold with a round peace of wax paper, cut to fit, than grease paper. Butter sides of the mold and sprinkle with flour.

In a medium size bowl sift together flour and salt. Set aside.

In a small bowl, dissolve 1 Tbsp. of sugar in 1/2 cup warm water (110 to 115°F). Sprinkle yeast over and let stand on warm place until yeast is foamy, about 5-7 minutes.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in softened butter, warm milk, extracts, citrus peels and juices. 

Gradually add the flour and foamed yeast to the egg mixture and mix fast with electric mixer for about five minutes until the very soft dough is formed. Add soaked dried fruit and raisins, more flour and continue beating with electric mixer until thoroughly combined, soft doug is made (about additional 5 minutes). Spray waxed paper with some cooking spray and cover the dough. Put warm kitchen towel on the top and let rise in warm draft-free area until is more than double in volume. That may take 1 hour or more, depends on yeast, temperature of your ingredients and temperature and moisture of the area.

When dough is ready, punch it down, then turn onto lightly floured surface, knead for 5 to 10 minutes, or until the dough is smooth; add additional flour as necessary. Place the dough in the prepared mold, cover with a clean cloth, and let rise second time (usually about 25 to 35 minutes).

Preheat oven to 400° F. 

With a kitchen scissors or a sharp knife, cut an X in the top of the bread and put 1 Tbsp. of butter on the top. Bake for about 5 minutes on the high temperature than reduce the heat to 325° F and bake in middle of center oven rack for 35 to 40 more minutes or until bake until top is browned and cake begins to pull away from mold. If the top of the bread begins to brown too much, cover the bread loosely with foil.

Cake is baked when a metal baking skewer comes out clean. Cool Pannetone in mold for about 15 minutes, then unmold onto wire rack to finish cooling.

To serve, dust with mix of powered sugar and vanilla sugar, and cut into slices or wedges.

TIP: If you don't have mold for this type of cake you could use coffee can or clay flower pot. Clay flower pot should be completely soaked in cold water for about 1 hour before baking.