While waiting for the panettone baking paper to arrive from KAF, I made this recipe and baked it in an old-fashioned Christmas pudding pan made for steaming (tall with a slender tube) and tented it during the last 10-15 minutes. The bread baked well, just not in the traditional shape. Since then, I searched unsuccessfully for a panettone pan. Thanks for showing the use of the tube pan. This is a delicious bread made with just the chopped dried apricots, as suggested in the KAF catalog.

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