This big half-moon-shaped turnover is bursting with chunks of apples, raisins and tiny pieces of citron. When you taste what candied citron does for the apple filling, you may want to try some in your next apple pie. High quality candied citron, the kind that comes in big chunks, always makes me think of a lemon that's been dipped in allspice and sugar. Even supermarket citron is good in this tart. Hill farmers make it in the Versilla area of northern Tuscany on January 6, the Epiphany, the Twelfth Day of Christmas, and in Italy, the Day of the Befana when everyone gets presents.
Crumbly but wonderfully moist, this cake has enough surprises of fruity chocolate, nuts and spice to set it far apart from ordinary Christmas fruit cakes. Taste it at its mellow best by baking the Pampepato a week or more before serving. One loaf could become a holiday house gift, while the other is kept for celebrating Christmas with the family.