From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A tall egg-rich cake with candied fruit, customarily served at Christmas and Easter. A 15th-century legend claims that the cake was made by a Milan baker, whose attractive daughter was courted by an aristocrat named Toni, who offered to work as an apprentice in the bakery. The cake became quite popular and came to be called pane di Toni or Toni's bread.
