Certosino is a traditional fruitcake from Bologna that I made around Christmas time. It is not hard to make and has a very nice flavor. It tasted great but I wasn’t completely happy with how it looked:
I used a rectangular pan because I didn’t have a round pan of the proper size, and I wasn’t sure that the baking soda had done its job properly.
I decided to make it again, using baking powder rather than baking soda (even though Italian recipes all call for bicarbonato, which is baking soda) and using a newly bought 20 cm (8″) round springform pan. The certosino came out much better. The taste was the same, but the appearance is also important. I will correct the old post accordingly so if people google this recipe they will get the right instructions.
It at first you don’t succeed …
Good for you, Stefan. Looks like you successfully corrected those elements of the last cake with which you weren’t pleased. Your new-and-improved cake loods fantastic. Congratulations!
Thanks John
I am so excited to see this recipe! I really am. I’ve written before about my love of fruitcake and how much work there is to make it when no one in my life enjoys it! But you know, I think somehow this recipe is just different enough from what some think of as traditional, it might be well worth it. And if not, maybe I’m just worth it!
Your second effort is beautiful. I”m not waiting for the holidays…I didn’t get even one slice this past Christmas! 
Thanks for the nice comment. This recipe is quite easy actually. If you do get around to trying it, I would love to hear how it turned out for you.