This is my try at the BBA recipe #24 called Panettone.
I had to add an extra 1 1/2 cup flour to get it to become a proper dough ball. I didn't use the alcohol so I used Rum flavoring.
I also added 2 full eggs instead of the 1 egg and 1 egg white it called for.
I baked it only 50 minutes and got a perfect 200° instead of baking the 1 1/2 hours as was suggested. I've read most said it was dry. It could be because of the over baking.
The taste was very good and the texture perfect. I tried one plain and one toasted with peanut butter. LOVE IT.