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Italian Rum Cake Recipe

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This recipe for Italian Rum Cake is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

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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