GIving that alcoholic taste to yeast-leavened cakes (panettones)
Yeast naturally creates alcohol from the sugars (gluten) found in bread flour. However, this probably won't be enough to leave an 'alcohol' taste, depending on the amount of yeast used and the amount of time the dough is left to leaven. You'll find that sourdough bread has more of that alcohol taste (and is also a lot fluffier) than a quick 2-hour no-knead bread, for instance.

Traditionally, the dough for Panettone is cured for a couple of days, which results in the fermentation leaving that alcohol taste you're familiar with. However, some Christmas fruit cake recipes (especially the ones in South Africa) do ask for alcohol. Although Panettone doesn't contain alcohol traditionally, you could soak the fruit pieces in liqueur overnight. This is a lot quicker than curing the dough for a couple of days. Perhaps try this recipe and see if you like it more.