This recipe results in a panettone with a truly lovely crumb, a very satisfying texture and softness. However, I do feel that it lacks just a bit in sweetness which in turn comes primarily from too little fruit (though I may up the honey just a bit in the future). I used the prescribed amount of fruit (one and a third cups of bourbon-soaked raisins) and the finely grated rind of an orange. Next time I will add at least two thirds of a cup more fruit -- candied rind, dried cherries or cranberries or apricots or a combination thereof.
My starter must be quite lively as the dough, after its 12 hour rise, went from filling a third of the pretty brown and gold paper mold to overflowing its top. I gently 'de-gassed' it a bit, made the traditional cross slashes on the top and baked it. The finished product looked super and smelled wonderful. I had to take it to a friend's home and packed it, still warm, right side up for the trip. It didn't seem any the worse for wear despite not being cooled upside down.