1 egg
2 egg yolks
34/4 c. sugar
1/2 c. butter, melted & cooled
1 tsp. grated lemon peel
1 tsp. each: anise seeds & anise extract
1/4 c. each pinenuts, raisins & coarsely chopped, mixed candied fruit
2 2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

In large bowl, beat egg, egg yolks and sugar together until thick and pale yellow. Beat in butter; then add lemon peel, anise seeds, anise extract, nuts, raisins and candied fruit.

In another bowl, stir together flour, baking powder and salt. Blend half the dry ingredients into egg mixture. Stir in half the milk, add remaining dry ingredients and mix well. Add remaining milk and blend.

Fold down top of a paper bag (one that measures 3 1/2 x 6 inches on the bottom) to form a cuff so bag stands about 4 inches high. Butter inside of bag generously, set on a baking sheet and pour in batter (or use a greased and flour-dusted panettone mold).

Bake in a preheated 325 degree oven for about 1 3/4 hours or until well browned and a wooden skewer inserted in center comes out clean.

To serve hot, tear off paper bag and cut bread into wedges. To serve cold, wrap bread (still in bag) in a cloth, then in foil and let cool completely to mellow flavors.