Can you believe a panettone pan could not be had for love or money locally? Of course Fantes had plenty but they are across the state and I hadn't time to have anything shipped. I had to improvise and use a brioche pan and a small round casserole. The one shaped in the brioche pan was much prettier once I turned it right side down.
It looks sort of like a Pandoro but with more fluted edges. I promise that it is Panettone! It's just in disguise. It was prepared as Panettone is. Hmmm.. maybe one other small difference---I used dried tart cherries as my fruit instead of other assorted dried fruit. (Wikipedia says it's supposed to be things like currants and candied orange. Hmph.) The cherries were soaked overnight in rum to plump them up. Good thing the alcohol bakes off because I popped a cherry in my mouth and it was like taking a quick neat shot!
A thick wedge of Panettone and a dollop of sweetened Vanilla Marscapone makes a perfect dessert. And don't forget the cappuccino!
