Hi again Young chaos,
I find that Italian recipes are rarely precise and often don;t explain the technique. It's assumed you know already. I once gave a recipe to an italian friend and he laughed because i gave the pan size. He thought that was ridiculous. I explained how important it was and why. Then when i asked how it came out and he said, not very good, it's not a good recipe. I asked, well, did you cream the butter, was it melted or cold, did you beat the cake after adding the flour, etc, and it was all right. Then i said, what about the pan? He said "oh, well, I didn't have that size pan so i used another". Grrrr! But he has never seen the size pan specified. Nor all the techniques.
Baking too low and too long doesn;t allow for the cake to rise quickly before it gets solid. It's also important to make the oven heat up a long time before putting the cake in, so it's actually at the right temperature. My experience with Italian ovens is that they are rarely anywhere near accurate for temperature so you might want to find an oven thermometer (it has to be for ovens, and i have seen them here) and check what your oven SAYS it is, and what your oven ACTUALLY is. Then you can raise or lower the temperature accordingly. No cake that size that's not very densely filled with dried fruit should be cooked two hours.
If you want to send me a private message and ask anything in Italian, i can answer in italian. just click on my name and click on "private message" - like where to buy oven thermometers