Rum Ricotta Cake Recipes
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
RUM RICOTTA CAKE
Make and share this Rum Ricotta Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
- In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
- Chill in refrigerator for about 30 minutes.
- In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
- Chill for 1 hour before serving. Garnish with peach slices.
Nutrition Facts : Calories 354.2, Fat 10.3, SaturatedFat 8, Cholesterol 11, Sodium 309.3, Carbohydrate 58.2, Fiber 0.9, Sugar 41.6, Protein 7.9
SICILIAN CAKE
Steps:
- In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
RUM RICOTTA CAKE
Steps:
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.
MARBLE RICOTTA CAKE
I found this recipe a few years back in a cookbook called Cucina Deliziosa Cookbook. It is a very moist cake, but not too sweet!
Provided by Kim D.
Categories Dessert
Time 1h30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine all ingredients, except for the cocoa packet and the powdered sugar.
- Beat well.
- In a separate bowl, combine 1 cup of cake batter with cocoa packet.
- Pour remaining yellow batter into a greased and floured Bundt pan.
- Pour cocoa batter on top of yellow cake batter and swirl with a knife to get the "marble" look.
- Bake for 1 hour and 10 minutes or until cake tests done.
- Turn out of pan and cool.
- Sprinkle top with powdered sugar.
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