Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.
Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel (see note).
Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.
Note from Ricardo
For steps 8 and 9, be sure to use skewers that are longer than the diameter of your pot.
