I saw this recipe and wanted to try it for the holidays. The first time I tried it, I didn't have the right pan - used a smallish bundt pan and the dough rose way up over the top so there was no more hole in the middle. It looked ugly, but tasted great. I used a tube pan on the second try and the loaf came out perfect. Even though the recipe calls for 2-hour rising time, mine rose much faster, so it helps to check often. I was very successful in using my bread machine for combining all the ingredients up to the mixing in of the fruit. I found this pretty easy to do by hand. I soaked my dried fruit in a bit of limoncello overnight and then dusted with flour before mixing in. I also put a light lemon glaze on top to decorate the loaf. Jonathan, like the Limoncello idea, and the glaze - thanks! PJH

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