Genovese Panettone

Directions

1. 1
   Preheat the oven to 180C.
2. 2
   Melt the butter over low heat and let it cool.
3. 3
   Mix the flour, eggs, rum, butter, baking powder, and sugar.
4. 4
   Add the raisins, pine nuts, and the candied fruits and incorporate them completely into the flour mixture.
5. 5
   Shape the dough into a ball and flatten it with your hands to a thickness of 3 centimeters.
6. 6
   Place the dough on a wax paper-lined baking sheet and make some criss-cross incisions on the surface.
7. 7
   Bake for 45 to 50 minutes. If the top begins to brown, cover it with a sheet of aluminum foil.
8. 8
   Remove the cake from the oven and let it cool. It is best eaten a few days after it is made.