This is a variation of the Italian panettone Christmas loaf that you can bake in an oval or oblong cake form.
Dissolve the yeast in the warm milk with a pinch of sugar. Once it activates, add the butter (in pieces) and stir to melt it completely. Next come the eggs, sugar, and a pinch of salt, stir them to melt the sugar. Make a well in the sifted flour and add the liquid mixture to it. Patiently knead a soft smooth dough.
Finally, knead it with all the dried fruits. Put the dough in a well - greased, large cake form. If you do not have one, use 2 smaller ones. The height of the dough in the form should be about 2/3 of the way up. Cover it with a damp cloth and leave it to rise as long as possible (about 3 hours).
Then put the homemade panettone in a heated 320°F (160 °C) oven. If you see it start to burn, cover it lightly with a piece of aluminum foil and bake it finished.
When the panettone is ready, sprinkle it with plenty of powdered sugar.