Italian Rum Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 baker's 8- or 9x3-inch sponge cake 2 cups ricotta cheese 1 pkg (3 oz) cream cheese 3 T granulated sugar 8 squares semisweet chocolate 1/2 cup mixed candied fruits, chopped 1/2 cup pineapple juice 1/2 cup rum 1/2 cup (1 stick) butter 2 tsp instant espresso coffee 1/2 cup hot water 3 cups 10X (confectioners') sugar
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Directions: |
Directions:Split cake into 4 thin layers. Beat ricotta, cream cheese and granulated sugar until smooth. Finely chop 2 squares of the chocolate; stir into cheese along with the candied fruits. Combine pineapple juice and rum in a cup.
Drizzle each of 3 layers with 1/4 cup of the rum syrup. Spread each with 1/3 of the cheese filling. Assemble cake with plain layer on top. Brush top and side with remaining rum syrup.
Melt remaining 6 squares chocolate with butter in a medium-size bowl with hot, not boiling, water; remove from heat. Dissolve coffee in hot water; add to chocolate. Stir in 10X sugar until smooth. Chill until thick enough to spread. Frost top and side of cake. Decorate with candied fruits and nuts, if you wish. |
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