Grease a 10 or 12-cup bundt pan well with butter or cooking spray.

Place the raisins and other dried fruit in a small bowl with the orange liqueur (or orange juice).

Place the flour in a small bowl and stir the 1/2 teaspoon of salt into it; set aside.

In the bowl of an electric stand mixer, add the warm milk and a teaspoon of sugar. Stir it together. Sprinkle on the yeast and let it bloom (about 10 minutes until the yeast is activated. If your yeast does not bloom, discard and start over with another batch). Add 1/4 cup of flour and beat at medium speed until combined.

Add in the remaining 3/4 cup of sugar and the very soft butter; beat mixture for two minutes at medium speed. Mixture should be smooth. Add in eggs, one at a time, waiting until each has been fully incorporated to add the next. Add in an additional 1/2 cup of flour and beat for three more minutes at medium-high speed. Beat in the remaining flour creating a thick batter. The batter will be sticky (I added 3 1/4 cups of flour and the dough is very sticky). Cover the bowl and let rest for 10 minutes.

Stir in raisins, apricots and candied orange peel and the liqueur (or juice)that it soaked in. Spoon the sticky dough in evenly around prepared Bundt pan and level it out with a spatula. Cover and let rise in a warm place until doubled in size, about 1 1/2-2 hours. My dough was ready to bake at one hour, but I had it resting in a very warm part of my kitchen. It may take a full two hours for it to be doubled in size.

After about one hour, preheat the oven to 350F.

Bake panettone for 30-35 minutes, until an internal read thermometer inserted into the center of the bread reads about 200F. Bread will be golden and should spring back when lightly touched.

Let stand for 15 minutes, then remove bread from pan and cool completely on a wire rack. Sift a bit of powdered sugar over the panettone before serving, if desired.