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1
Sift together flour and salt onto sheet of wax paper; set aside.
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2
.
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3
In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
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4
Let stand until foamy, about 5 minutes.
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5
In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.
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6
Continue to beat while adding orange peel and brandy extract.
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7
Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.
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8
Add dried fruit, beating until thoroughly combined.
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9
Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
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10
Preheat oven to 400F.
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11
Spray 3-cup fluted mold with nonstick cooking spray.
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12
Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.
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13
Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly).
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14
Unmold onto wire rack and let cool.
