Panettone

NOTE: Bake these cakes in greased one-pound coffee cans.

In a large bowl, sprinkle yeast over water. Let sit for 5 minutes to dissolve. Vigorously stir in 1 cup of flour. Cover and let rise for about 1 hour or until doubled in size.

In a bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then zests and salt. Stir yeast mixture into egg mixture, and beat in remaining flour and fruit.

Place dough in a large greased bowl and turn to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough, and divide into two pieces. Place each piece in a coffee can, cover cans with plastic wrap and allow to rise for about 30 minutes or until dough rises over tops of cans.

Meanwhile, preheat oven to 350 degrees F.

Brush tops of loaves with melted butter and bake for 30 to 40 minutes or until brown, and loaves sound hollow when tapped.

Cool on wire racks.