Certosino

This is the most fabulous Italian spicy fruit cake, decorated glossily with candied fruits and nuts, and best eaten in the tiniest slices with a glass of vin santo or, crossing continents for a moment, Australian black or orange muscat. I’m afraid I’ve taken terrible liberties with the recipe given to me by Anna del Conte; this is an anglicized version insofar as I’ve greatly augmented the apples to give a mu