You are ready to make your Italian fruit cake, clean, and flour your work surface. Pour the dough from your greased pan and roll the dough flat. Be sure to leave the door approximately ¼ to 1/3 inch thick.
Drain the liquid from your prepared fruit and cover the rolled out dough with the fruit. Roll the dough into a ball and carefully distribute the fruit throughout the dough.
Using a Panettone paper or Panettone tin, grease the entire inside of your surface to help prevent the fruit cake from sticking.
Carefully drop the dough ball into your baking container. Arrange almonds on top of the dough if desired.
Cover the dough loosely with a damp tea cloth or towel.
Let the dough rise in a warm dry location for approximately two hours or until it has risen well above the top of the baking tin or paper.
Preheat the oven to 350°F (177°C).
In a small mixing bowl whisk the remaining egg until very well scrambled. Add 2 tablespoons of milk and mix thoroughly. Brush the top and visible signs of that Italian fruit cake with this egg wash.
Place the cake into the center of the oven and bake for 20 minutes at 350°F (177°C).
After 20 minutes have passed, decrease the oven temperature to 350°F (149°C), and continue baking for another 45 to 55 minutes or until a toothpick inserted into the center of the fruit cake comes out clean.
Remove the cake from the oven when it is fully cooked. If using a Panettone tin (or cake pan), let the cake cool in the tin for approximately 5 to 10 minutes then transfer the cake to a wire cooling rack to allow it to cool to room temperature. If using Panettone paper, simply place it onto a wire cooling rack and allow it to cool to room temperature.