This is Italian Easter bread from region east of Venice near Slovenia and Austrian border. It is a dense bread that I love and not easy to purchase here in the US. There are two versions of gubana; one with puff pastry and this one. It is a bit time consuming to make, but well worth the time. If using citron for unsweetened fruit, reduce sugar somewhat. Please feel free to use any combination of dried fruits. The traditional liquor used in combination is Marsala, Rum, Amaretto, and Grappa.