Preheat the oven to 325 F. Grease a panettone mold. If using an 8-inch round cake pan instead, grease it well, and cut a 3-inch-wide strip of brown paper, parchment, or wax paper long enough to go all around the rim of the pan. Fit the paper onto the inside edge of the pan (the grease will help make it stand up and stay in place) to make a tall collar. In a large bowl, beat the eggs and sugar until thick and pale yellow. Beat in the melted butter, lemon peel, anise seed, nuts, raisins, fruits, and anise and lemon extracts. In a small bowl, mix the flour, baking powder, and salt and blend into the creamed mixture alternately with the milk. Turn the mixture into the prepared baking pan. Bake for 1 hour and 45 minutes, or until the bread is well browned and tests done. Cool the bread in the pan for 10 minutes, then turn it out onto a rack to finish cooling. To serve, remove the paper and cut the bread into wedges.

Recipe is from _Quick Breads_ by Beatrice Ojakangas.