Pannetone (Italian Fruitcake)

The key to this recipe is to make sure it looks like a chef's hat - therefore, it should be baked in a coffee can.

2 eggs
2 cups granulated sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup buttermilk
2 cups slivered almonds
2 cups golden raisins
3 cups chopped mixed dried fruits or
    1 cup each dried pineapple, dried
    cherries and dried apricots

Preheat oven to 325 degrees F. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of wax paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.

In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake for 55 to 60 minutes, or until bread is well browned and a wooden pick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.