2 cubes butter, softened
1 1/2 c. sugar
4 eggs
1 c. milk
1 tbsp. vanilla
1 tbsp. brandy
1 tbsp. rum
1 tbsp. anise, optional
1 tbsp. grated lemon peel
4 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. raisins
1/2 c. citron, chopped
1/2 c. glazed cherries, chopped
1/2 c. pine nuts

Cream butter and sugar; then add eggs one at a time, beating well after each addition. Add milk, vanilla, brandy, rum and anise; blend well. Sift flour, baking powder and salt together and gradually add to creamed mixture. Fold in raisins, citron, cherries and nuts until well blended.

Pour into a greased and floured 9 inch angel food pan and bake at 350 degrees for about 1 hour or until panettone is done when tested with a toothpick.