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.